阅读说明：本技术 畜肉样加工食品、其制造方法及畜肉样加工食品用添加剂 (Processed livestock meat food, its preparation method, and additive for processed livestock meat food ) 是由 小川雄右 于 2019-08-28 设计创作，主要内容包括：本发明提供廉价且来自于淀粉的浆糊感少的畜肉样加工食品、其制造方法及畜肉样加工食品用添加剂。作为含有含植物蛋白原材料、且畜肉原材料的含量为30质量％以下的畜肉样加工食品的原料,含有油脂加工淀粉。油脂加工淀粉的含量优选为0.5～10质量％。此外,优选还含有选自除了上述畜肉原材料以外的动物性蛋白质原材料、和除了上述含植物蛋白原材料以外的植物性蛋白质原材料中的1种或两种以上,优选上述动物性蛋白质原材料选自乳蛋白质原材料、卵白,上述植物性蛋白质原材料选自豌豆蛋白质原材料、小麦蛋白质原材料,最优选含有卵白。(The invention provides a meat-like processed food which is inexpensive and has little starch-derived mush feel, a method for producing the same, and an additive for meat-like processed food. The raw material of a meat-like processed food containing a vegetable protein-containing raw material and having a meat raw material content of 30% by mass or less contains an oil-and-fat-processed starch. The content of the oil-and-fat-processed starch is preferably 0.5 to 10 mass%. Preferably, the meat-containing food further contains 1 or more selected from animal protein materials other than the meat materials and plant protein materials other than the plant protein-containing materials, preferably, the animal protein materials are selected from milk protein materials and egg white, the plant protein materials are selected from pea protein materials and wheat protein materials, and most preferably, egg white is contained.)

1. A meat-like processed food characterized by containing an oil-and-fat-containing processed starch and a vegetable protein-containing raw material and having a meat-like raw material content of 30% by mass or less.

2. The meat-like processed food of claim 1, wherein the vegetable protein-containing raw material is prepared from beans.

3. The meat-like processed food according to claim 2, wherein the vegetable protein-containing raw material is a soybean protein raw material or a pea protein raw material.

4. The meat-like processed food according to any one of claims 1 to 3, further comprising 1 or 2 or more selected from animal protein raw materials other than the meat raw materials and plant protein raw materials other than the plant protein-containing raw materials.

5. The meat-like processed food according to claim 4, wherein the content of the meat raw material is 75% by mass or less with respect to the total amount of the plant protein-containing raw material, the meat raw material, the animal protein raw material other than the meat raw material, and the plant protein raw material other than the plant protein-containing raw material.

6. The meat-like processed food according to claim 4 or 5, wherein the animal-based protein raw material is selected from milk protein raw material, egg white, and the plant-based protein raw material is selected from pea protein raw material, wheat protein raw material.

7. The meat-like processed food according to claim 6, wherein egg white is contained as the animal protein raw material.

8. The meat-like processed food according to any one of claims 1 to 7, wherein the oil-and-fat-processed starch is contained in an amount of 0.5 to 10% by mass.

9. The meat-like processed food according to any one of claims 1 to 8, which is free of the meat raw material.

10. A method for producing a meat-like processed food, characterized by mixing, molding and heating a raw material which contains an oil-and-fat-containing starch and a vegetable protein-containing raw material and in which the content of a meat-like raw material is 30% by mass or less.

11. The method for producing a meat-like processed food according to claim 10, wherein the vegetable protein-containing raw material is prepared from beans.

12. The method for producing a meat-like processed food according to claim 11, wherein the vegetable protein-containing raw material is a soybean protein raw material or a pea protein raw material.

13. The method for producing a processed food product in the form of livestock meat according to any one of claims 10 to 12, wherein said raw material further contains 1 or 2 or more selected from animal protein raw materials other than said livestock meat raw materials and plant protein raw materials other than said plant protein-containing raw materials.

14. The method for producing a processed meat-like food according to claim 13, wherein a raw material is used in which the content of the raw meat material is 75% by mass or less with respect to the total amount of the raw meat material, the raw plant protein material, the raw animal protein material other than the raw meat material, and the raw plant protein material other than the raw plant protein material.

15. The method for producing a processed livestock meat-like food according to claim 13 or 14, wherein said animal protein raw material is selected from milk protein raw material and egg white, and said plant protein raw material is selected from pea protein raw material and wheat protein raw material.

16. The method for producing a processed meat-like food according to claim 15, wherein egg white is contained as the animal protein material.

17. The method for producing a processed livestock meat-like food according to any one of claims 10 to 16, wherein the content of the oil-and-fat-processed starch in the raw material is 0.5 to 10% by mass.

18. The method for producing a processed livestock meat-like food according to any of claims 10 to 17, wherein said raw material does not contain said raw livestock meat material.

19. An additive for livestock meat-like processed food, characterized by containing a vegetable protein-containing material and having a livestock meat-like processed food content of 30% by mass or less, wherein the additive for livestock meat-like processed food contains an oil-and-fat processed starch.

20. The additive for livestock-meat-like processed food according to claim 19, wherein said livestock-meat-like processed food is a food containing no livestock meat raw material.

Technical Field

The present invention relates to a processed food of a meat sample (Japanese: meat sample) containing a fat-and-oil processed starch and a vegetable-protein containing raw material and having a content of the meat raw material of 30% by mass or less, a method for producing the same, and an additive for the processed food of a meat sample.

Background

Against the background of religious reasons, personal beliefs, health claims, unstable supply of meat materials, and the like, there is an increasing trend in the market for meat-like processed foods that contain a large amount of vegetable materials such as soybean materials and grains, without using any meat materials at all or at all. Generally, as a plant-based material, soybean protein is widely used as a material for processed meat-like foods such as hamburger meats and meatballs.

For example, patent document 1 below describes a meat-like food using a ground product obtained by gelling and further grinding an aqueous vegetable protein mixture having a soy protein concentration in a certain range.

Further, patent document 2 below describes a meat-like processed food obtained by mixing a specific textured soybean protein with a binding material and molding and heating the mixture.

Further, patent document 3 below describes a meat-like processed food of livestock using a tissue-like soybean protein material containing a reducing sugar in a certain range.

Patent document 4 describes a hamburger meat-like food for persons with dysphagia, which contains a textured soybean protein containing starch and a soybean protein material, and an emulsion containing a separated soybean protein, water and oil and fat.

However, when the ratio of the meat material in the processed food is small, the meat-like processed food is not inferior to conventional meat processed foods because the meat material is loose (Japanese: ほぐれ) and has a juicy feeling during chewing and gives an unnatural feeling in texture such as stickiness.

As shown in patent document 4 and the like, starch is sometimes used as a raw material for processed livestock meat-like food. Since starch is inexpensive as compared with soybean protein and the like, the production cost can be suppressed by blending a certain amount of starch in a processed meat-like food. However, as described in patent document 4, for example, it is known that the incorporation of starch into a meat-like processed food is not preferable because the processed food gives a sticky or pasty feeling.

As starch to be added to food products, in addition to ordinary starch, processed starch having improved physical properties by various processing treatments is widely used. Fat-and-oil-processed starch, which is one of the processed starches, is a starch material used for meat products other than batter materials for fried foods and meat paste products for marine use.

However, in this application, for example, when the pickling liquid (japanese: ピックル liquid) is injected into meat tissues or mixed as an auxiliary material into minced meat of meat, the meat is intended to interact with a meat raw material as a main material.

That is, the present invention is used for the purpose of increasing a part of meat materials and for the purpose of improving the texture of meat materials, and there is no report example as follows: an example of using fat-and-oil-processed starch is a meat-like processed food that does not substantially or completely contain the meat material itself, which is a main component of the interaction of fat-and-oil-processed starch.

Documents of the prior art

Patent document

Patent document 1: japanese laid-open patent publication No. 60-186252

Patent document 2: international publication No. 2011/043384

Patent document 3: japanese patent laid-open publication No. 2013-34417

Patent document 4: japanese patent laid-open publication No. 2016-67250

Disclosure of Invention

Problems to be solved by the invention

The purpose of the present invention is to provide a meat-like processed food which is inexpensive and has little starch-derived mush feel, a method for producing the same, and an additive for meat-like processed food.

Means for solving the problems

In view of the above circumstances, the present inventors have conducted extensive studies and as a result, have found that a meat-like processed food having excellent properties such as texture can be produced by combining an oil-and-fat processed starch, a vegetable protein-containing material, and further, if necessary, another protein material, and have completed the present invention.

That is, one aspect of the present invention is to provide a meat-like processed food containing an oil-and-fat processed starch and a vegetable protein-containing material, wherein the meat-like processed food contains 30% by mass or less of a meat-based material.

Another aspect of the present invention is to provide a method for producing a meat-like processed food, comprising mixing, molding and heating a raw material that contains a fat-and-oil-processed starch and a vegetable protein-containing raw material and has a meat raw material content of 30% by mass or less.

Another aspect of the present invention is to provide an additive for meat-like processed food, which contains a vegetable protein-containing material and has a meat material content of 30% by mass or less, the additive containing fat-and-oil-processed starch.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present invention, a meat-like processed food which is inexpensive and has little starch-derived mush can be obtained. Further, a meat-like processed food having excellent properties such as hardness, a fluffy feeling and a juicy feeling and having a texture close to that of a meat-like processed food can be obtained.

Detailed Description

The present invention relates to a meat-like processed food containing an oil-and-fat processed starch and a vegetable protein-containing raw material, wherein the content of the meat-like processed food is 30% by mass or less.

By blending the fat-and-oil-processed starch and the vegetable protein-containing material, an excellent processed meat-like food can be obtained at low cost while suppressing the slimy texture and having a texture close to that of a processed meat-like food. It is presumed that the oil-and-fat processed starch is a mechanism which is superior to the non-oil processed starch in terms of texture and physical properties, in that it can bind to not only proteins in livestock meat materials by hydrophobic interaction, but also various animal and plant proteins by hydrophobic interaction to form a starch-protein gel integrated with the proteins. The present invention is not limited to the above estimation.

The "pasty feeling" in the present invention is a characteristic texture derived from starch, and is a general term for a slimy feeling, a sticky feeling, and a gel feeling which are unique to a starch pasty product. In the processed meat-like food, a pasty feeling is not preferable because it gives a feeling of discomfort to the user.

The "hardness" in the present invention means the degree of force required to deform the gel by chewing the animal meat-like processed food with teeth. In the meat-like processed food, the lower the evaluation of hardness (softness), the more different the texture from that of the meat-like processed food, which is not preferable.

The "loose feeling" in the present invention means a degree of uneven crushing of the gel like meat when the meat-like processed food is chewed by teeth. In the processed meat-like food, the lower the evaluation of the fluffy feeling, the more different the texture from the processed meat-like food, which is not preferable.

The term "juicy feeling" as used herein means the degree of the amount of juice that is perceived when eating the processed livestock meat-like food. In the meat-like processed food, the less the evaluation of juicy feeling, the less the taste becomes undesirable in the meat-like processed food.

That is, in the processed meat-like food, the quality can be brought close to that of a normal processed meat-like food by improving "hardness", "loose feeling" and "juicy feeling".

In the present invention, the meat-like processed food means: a food having a taste and a texture equivalent to or similar to those of a conventional processed meat food, that is, a processed meat-like food having a meat material content of not more than a certain level, is obtained by setting the meat material content of ground meat or the like to not more than a certain level. In the meat-like processed food of the present invention, the content of the meat material is 30% by mass or less. The meat-like processed food of the present invention is preferably a processed food (meat-free processed food) containing no meat at all, in consideration of the fact that even a person who does not eat meat can eat it for various reasons such as religious reasons and personal belief.

The processed livestock meat food is obtained by mixing and molding a raw livestock meat material such as ground meat with other raw materials such as vegetables, eggs, spices, and salt, followed by heat treatment, and examples thereof include sausage, hamburger meat, meatballs, pressed ham, ground ham, salami, nuggets (japanese: ナゲット), meat patty stuffing (japanese: utensil), cabbage roll stuffing, meat patty, paste (japanese: テリーヌ), hand-kneaded meats, meat bun stuffing, dumpling stuffing, roasted wheat stuffing, and restructured meat (japanese: molded meat).

The processed meat-like food of the present invention may be prepared into a product in the same form as the above-described conventional processed meat food, and the same method may be used for the production thereof, except that the processed meat-like food contains the fat-and-oil-containing starch and the vegetable protein-containing raw material and the content of the raw meat material is 30% by mass or less.

The meat-like processed food of the present invention preferably contains no meat material at all in terms of the advantage that it can be eaten by a person who does not eat meat for various reasons, but may contain meat material if it is not more than a certain amount in order to reduce the disadvantages of the meat processed food, such as cost, supply stability, and quality stability of the meat material. The meat material that may be used as a raw material for the meat-like processed food is not particularly limited as long as it is meat that can be used for birds and animals that are common processed meat food, and meat of livestock (pigs, cattle, sheep, goats, horses, etc.), poultry (chickens, quails, domestic ducks, wild ducks, hybrid ducks of domestic ducks and wild ducks (Japanese: Hei ), geese, turkeys, etc.), deer, wild pigs, etc. may be used. The meat raw material includes not only so-called meat (muscle), but also tissues generally used in meat processed foods, such as skin, fat, tendon, cartilage, viscera, and blood. The meat material also includes artificial meat and cultured meat obtained by artificially culturing animal cells and tissues.

In addition, other raw materials used in the meat-like processed food of the present invention are not particularly limited, and as in the case of ordinary meat-like processed food, vegetables, eggs, dairy products, seasonings, meals, starches, dietary fibers, thickening polysaccharides, fats and oils, sugars, salts, spices, coloring materials, preservatives and the like can be used in accordance with the required flavor, taste, physical properties, appearance and the like.

The fat-and-oil-processed starch used in the meat-like processed food of the present invention is a starch obtained by adding a mixed fat and oil to a starch and aging the starch at a temperature equal to or higher than room temperature for a certain period of time, and the properties of the starch are modified by adhering and binding the fat and oil to the surface of the starch grains. The starch to be used as a raw material is not particularly limited as long as it can be used for food applications, and examples thereof include corn starch, tapioca starch, rice starch, wheat starch, potato starch, sweet potato starch, mung bean starch, blackcurrant (japanese chestnut) starch, arrowroot starch, bracken starch, sago starch, mung bean starch, and pea starch. Among them, especially, tapioca starch, corn starch, rice starch and potato starch are preferable because they are inexpensive and easily available in large quantities. In addition to the usual starches, any starch may be used which is modified by a breeding method or a genetic engineering method, such as non-waxy starch, or high amylose starch.

In the present invention, various kinds of processed starches can be used as a raw material of the fat-and-oil processed starch. That is, the starch may be used after subjecting the raw starch to a chemical modification treatment such as oxidation treatment, esterification treatment, etherification treatment, and crosslinking treatment, an alphatization treatment, a granulation treatment, a wet heat treatment, a ball mill treatment, a fine pulverization treatment, a heating treatment, a warm water treatment, a bleaching treatment, a sterilization treatment, an acid treatment, an alkali treatment, an enzyme treatment, or a treatment of 2 or more kinds of these treatments. As the raw starch, a starch subjected to a crosslinking treatment is preferably used.

The oil or fat is not particularly limited as long as it is an edible oil or fat, and examples thereof include processed oils and fats such as linseed oil, perilla oil, walnut oil, safflower oil, grapeseed oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, coconut oil, beef tallow, lard, chicken fat, sheep fat, whale oil, fish oil, and fractionated oils and transesterified oils thereof. Preferred examples thereof include linseed oil, perilla oil, safflower oil, soybean oil and grapeseed oil. In addition, soybean powder or the like containing fat may be used instead of the fat itself. In addition, an emulsifier may be used in addition to the oil or fat.

Fat-and-oil-processed starch is produced by mixing starch with a small amount of fat and oil and then subjecting the mixture to a ripening treatment. In the present invention, the aging treatment means that a mixture of starch and fat is stored at a temperature of not less than normal temperature (for example, 15 ℃) for a certain period of time. In view of productivity, the aging treatment is preferably carried out by, for example, performing the treatment at 30 to 150 ℃ in a state where the starch mixture is fed to a reactor, an extruder, a dryer, a tank, a container, a packaging material, or the like. The number of days of the aging treatment is not particularly limited, and the time may be shortened as the temperature is higher, and is, for example, preferably 30 minutes to 2 months, and more preferably 1 hour to 1 month.

The vegetable protein-containing raw material in the present invention is a vegetable protein-containing food material used as a substitute for a meat raw material, and has a protein content of 10% or more (preferably 15% or more, more preferably 20% or more) per unit dry weight. The protein content of each vegetable food material may be referred to a value described in "japanese food standard ingredient table" published by japan scientific province of japan. As the vegetable protein-containing raw material, a raw material prepared from beans is preferable in view of availability, cost, protein content, and no significant adverse effect on the flavor of processed livestock meat-like food. The beans are not particularly limited as long as they are seeds of leguminous plants for food, and examples thereof include soybeans, peas, kidney beans, quail beans, broad beans, chickpeas, lentils, adzuki beans, and mung beans. The form of the vegetable protein-containing raw material used in the present invention is not particularly limited as long as it is used as a substitute for a meat raw material, and it can be appropriately selected according to the properties and texture required for a meat-like processed food to be produced. Examples thereof include a shredded matter, ground matter, powder, paste and the like, and a processed form such as bean curd. However, in view of the function of the vegetable protein-containing material, which is a base material for animal meat and reproduces the taste of animal meat, the shape is preferably non-powdery or non-liquid. As a vegetable protein-containing raw material produced from beans, a bean protein raw material which is an additive raw material for food obtained by separating and purifying a protein component from beans is preferably used in terms of protein content and free from a great adverse effect on the flavor of a meat-like processed food. Examples of the legume protein material include a soybean protein material and a pea protein material. In addition, a plurality of plant protein-containing raw materials may be used in combination.

The soybean protein material is a protein obtained by separation and purification of soybean, and the production method thereof is not particularly limited, and for example, defatted soybean, which is a residue obtained by extraction of soybean oil, can be produced as a raw material. The properties are not particularly limited, and examples thereof include granular, powdery, pasty, fibrous, and the like, and can be appropriately selected according to the properties and taste required for the meat-like processed food to be produced.

The content of the fat-and-oil-processed starch in the meat-like processed food is not particularly limited, and may be 0.5 to 10% by mass, preferably 1 to 7% by mass, from the viewpoint of the effect.

The meat-like processed food of the present invention preferably contains 1 or 2 or more kinds of other protein materials, i.e., animal protein materials other than the meat material and plant protein materials other than the plant protein material, in addition to the oil-and-fat processed starch and the plant protein material. The protein material as referred to herein means a protein which is a food additive material separated and purified from a food material. The other protein material is not particularly limited as long as the above conditions are satisfied, and for example, a material having a function as a "binder (japanese: つなぎ)" in a meat-like food can be used.

In view of the gist of the present invention, in the processed meat-like food of the present invention, the content of the meat material is preferably 75% by mass or less, more preferably 50% by mass or less, and particularly preferably 30% by mass or less, relative to the total amount (total mass of protein materials) of the meat material, the plant protein-containing material, the animal protein material other than the meat material, and the plant protein material other than the plant protein-containing material.

In the present invention, the vegetable protein-containing raw material is a base of a raw material for livestock meat, and by adding fat-and-oil-processed starch thereto, livestock meat-like food excellent in properties such as texture can be obtained. In addition, in the case where the other protein material is present, the processed starch of oil or fat interacts with the other protein material to form an excellent gel network, and therefore, the more preferable effect is exhibited.

The animal protein material is not particularly limited as long as it is not a meat material, and for example, a milk protein material or egg white can be used. The milk protein material is a protein separated and purified from milk such as cow's milk, and whey (whey) protein, casein, or the like can be used. The egg white is protein separated and purified from egg, and can be liquid egg white or powder egg white.

The vegetable protein material is not particularly limited as long as it is the above-mentioned vegetable protein-containing material that is a base material for replacing meat, and from the viewpoint of its effect, a protein material other than a soybean protein material is preferable, and for example, a pea protein material or a wheat protein material can be used. The pea protein material is protein separated and purified from pea, and the wheat protein material is protein separated and purified from wheat, and gluten and the like can be used.

The properties of the protein material are not particularly limited as in the case of the vegetable protein-containing material, and include granular, powdery, pasty, fibrous and the like, and can be appropriately selected depending on the properties and taste required for the meat-like processed food to be produced. However, considering the function of the "binder" as the protein material, which interacts with the fat-and-oil-processed starch to form an excellent gel network, it is required to be homogeneously dispersed in the production of meat-like food, and therefore, the shape is preferably a powder or liquid shape. The protein materials used in the examples of the present invention are all in the form of powder. The protein materials may be used alone or in combination of two or more.

As shown in examples described later, when egg white is used in a processed livestock meat-like food in addition to a fat-and-oil-processed starch and a vegetable protein-containing raw material, a particularly significant effect is exhibited in terms of a pasty feeling and other texture. This is considered to be because: the protein in the egg white interacts with the oil-and-fat processed starch more efficiently, forming an excellent gel network. Therefore, the meat-like processed food of the present invention preferably contains egg white in addition to the oil-and-fat processed starch and the vegetable protein-containing raw material.

In the processed meat-like food, the content of 1 or 2 or more selected from animal protein materials other than the animal meat materials and plant protein materials other than the plant protein-containing materials is not particularly limited, and is preferably 0.5 to 10% by mass, particularly preferably 0.5 to 3% by mass in terms of dried product, from the viewpoint of the effect thereof.

The present invention also provides a method for producing a meat-like processed food, characterized by mixing, molding and heating a raw material containing an oil-and-fat processed starch and a vegetable protein-containing raw material and having a meat material content of 30% by mass or less.

In the production method of the present invention, the amount of the oil-and-fat-processed starch to be blended is not particularly limited, and may be 0.5 to 10 mass%, preferably 1 to 7 mass%, from the viewpoint of the effect thereof.

In the production method of the present invention, in addition to the oil-and-fat-processed starch and the plant protein-containing raw material, 1 or 2 or more kinds selected from the above-mentioned other protein raw materials, that is, an animal protein raw material other than a livestock meat raw material and a plant protein raw material other than a plant protein-containing raw material are preferably blended. The amount of 1 or more selected from animal protein raw materials other than meat raw materials and plant protein raw materials other than plant protein-containing raw materials is not particularly limited, but is preferably 0.5 to 10% by mass, and particularly preferably 0.5 to 3% by mass in terms of dry matter, from the viewpoint of the effect thereof.

In the production method of the present invention, the above-mentioned materials can be used for the oil-and-fat-processed starch, the vegetable protein-containing material, and the other protein-containing material. As described above, the other raw materials may be selected as appropriate according to the type of the processed meat-like food to be produced. The timing of blending the raw materials is not particularly limited, and they may be added simultaneously or sequentially. Other manufacturing processes may also be performed according to conventional methods.

The present invention also provides an additive for livestock meat-like processed food containing livestock meat raw material in an amount of 30% by mass or less, the additive containing fat-and-oil processed starch.

By adding the additive of the present invention to a meat-like processed food having a content of meat material of 30% by mass or less, for example, the meat-like processed food can have improved texture such as hardness and a loose feeling. That is, the additive of the present invention can be used as a taste improving agent for a processed meat-like food having a meat material content of 30% by mass or less, for example.

The meat-like processed food to which the additive of the present invention is applied preferably contains a vegetable protein-containing material typified by a soybean protein-containing material, and more preferably contains 1 or more kinds of meat-like processed food selected from an animal protein-containing material other than a meat-containing material and a vegetable protein-containing material other than a vegetable protein-containing material, in addition to the vegetable protein-containing material, and particularly preferably contains egg white.

The amount of the fat-and-oil-processed starch as an active ingredient of the additive, the content of other ingredients in the processed meat-like food, and the like may be as described above.

Examples

The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

Test example 1 (combination of starch and animal protein raw Material)

The mixing amount of each raw material was as shown in table 1, and meat-free hamburger meat was prepared by the following method. After mixing powdery soybean protein with water, rapeseed oil was added and uniformly mixed, thereby obtaining an emulsion curd. Granular soybean protein after water reconstitution (Japanese: water し) was added thereto, and seasoning, protein raw material, crosslinked starch or oil-processed starch (oil-processed crosslinked starch), ice water, onion, and bread crumb were added in this order, and mixed with a mixer to prepare a dough (Japanese: radix rehmanniae). 50g portions of the hamburger meat were molded into a round shape, and the hamburger meat was obtained by baking (230 ℃ C., 50 seconds per side × 2), steaming (85 ℃ C., 15 minutes), and cooling. As the crosslinked starch or the oil-and-fat processed starch (oil-and-fat processed crosslinked starch), a starch using tapioca starch as a raw material is used.

[ Table 1]

Granular soybean protein: manufactured by the company of oil-producing

Powdery soybean protein: manufactured by the company of oil-producing

Cross-linked starch: manufactured by Nippon food chemical Co Ltd

Processing starch by grease: manufactured by Nippon food chemical Co Ltd

Powder egg white: manufactured by Cupithy Ltd

Whey protein: manufactured by first chemical Co

Sodium caseinate: manufactured by first chemical Co

The obtained meat-free hamburger meat was subjected to sensory evaluation by 6 panelists based on the following criteria, and the evaluation results were negotiated among the panelists to determine the final evaluation. In any of the evaluation items, the case where the performance not allowed as hamburger meat was not achieved was represented by "x", and the meat had the same appearance as ordinary hamburger meatThe case of comparable performance levels is notedEvaluation was performed in 4 grades.

Hardness: the larger the degree of force required to deform the gel by chewing with the teeth, the higher the score, and the evaluation results were X (not), Delta (acceptable), O (good), and,These 4 grades

Loose feeling: the larger the degree of uneven crushing of the gel like meat when chewed with teeth, the higher the score, and the scores were evaluated as X (not) (acceptable), Delta (acceptable), (good), and,These 4 grades

Juicy feeling: the larger the amount of gravy, the higher the score, and the scores were evaluated as X (not), Delta (acceptable), O (good), and,These 4 grades

No paste feeling: the lower the pasty feeling, the higher the score, and the evaluation was X (not available), Delta (available), O (good),These 4 ranks (excellent).

Further, the heating yield (N13) calculated from the weight difference before and after heating of the dough and the breaking load (N12) obtained by a rheometer were measured. The breaking load of the meat-free hamburger meat was measured by holding a sample having a diameter of 40mm dug out at the center at 20 ℃ and measuring it with a rheometer (RE 2-33005B, manufactured by mountain electric Co., Ltd.). The measurement was carried out by vertically applying a load to the meat-free hamburger meat at 1 mm/sec with a cylindrical plunger having a diameter of 12 mm. The results are shown in Table 2.

[ Table 2]

**：p＜0.01

In comparative examples 1 to 4 in which the crosslinked starch was blended, the starch-derived texture was strong and the final evaluation was "x (not)", whereas in all of examples 1 to 4 in which the fat-and-oil processed starch was blended, the texture was reduced and was preferable texture. In addition, the examples 1 to 4 containing the oil-and-fat-processed starch showed an increased heating yield and further improved fluffy feeling, which was close to the taste of meat, as compared with the comparative examples 1 to 4 containing the crosslinked starch. In particular, in example 2 in which egg white was added to the fat-processed starch, the texture such as mushy texture, breaking load, hardness, and fluffy texture was significantly improved. The increase in breaking load was also confirmed in example 3 in which whey protein was added and example 4 in which sodium caseinate was added, although not to the extent of example 2.

Test example 2 (combination of starch and vegetable protein Material)

Table 3 shows the amounts of various vegetable protein materials and starch, and other methods were used to prepare meat-free hamburger meats in the same manner as in test example 1.

[ Table 3]

Granular soybean protein: manufactured by the company of oil-producing

Powdery soybean protein: manufactured by the company of oil-producing

Cross-linked starch: manufactured by Nippon food chemical Co Ltd

Processing starch by grease: manufactured by Nippon food chemical Co Ltd

Pea protein: manufactured by ORGANO FOODTECH

Wheat protein: manufactured by Glico Nutrition Inc

The meat-free hamburger meat obtained was evaluated and analyzed in the same manner as in example 1. The results are shown in Table 4.

[ Table 4]

*：p＜0.05

In comparative examples 5 to 7 in which the crosslinked starch was blended, the starch-derived texture was strong and was finally evaluated as "x (not)", whereas in all of examples 5 to 7 in which the fat-and-oil processed starch was blended, the texture was reduced and was preferable texture. In addition, in examples 5 to 7 in which the oil-processed starch was blended, the heating yield was improved and the fluffy feeling was further improved as compared with comparative examples 5 to 7 in which the crosslinked starch was blended, and the mouth feel was close to that of meat. In example 6 in which pea protein was added in addition to the fat-and-oil processed starch, the breaking load, hardness, and non-mushy feeling were improved. In example 7 in which wheat protein was blended, the yield, the fluffy feeling and the non-mushy feeling were improved by heating.

Test example 3 (meat-like processed food containing meat raw material)

Hamburger meat was prepared in the same manner as in example 1 except that beef, pork and pork fat were minced into meat raw materials of phi 6mm, phi 6mm and phi 3mm, respectively, and the amounts of the respective raw materials were as shown in table 5. The meat raw material is added at a timing before the seasoning is added.

[ Table 5]

Granular soybean protein: manufactured by the company of oil-producing

Powdery soybean protein: manufactured by the company of oil-producing

Cross-linked starch: manufactured by Nippon food chemical Co Ltd

Processing starch by grease: manufactured by Nippon food chemical Co Ltd

Powder egg white: manufactured by Cupithy Ltd

The hamburger meat obtained was evaluated and analyzed in the same manner as in example 1. The results are shown in Table 6.

[ Table 6]

**：p＜0.01

In hamburger meat containing about 22 mass% of a meat material, it was also confirmed that: the improvement effect of the combination with the oil-and-fat processed starch, particularly the great improvement effect of the combination of egg white in the oil-and-fat processed starch.

Test example 4 (test in which a vegetable protein-containing raw material was used in place of a soybean protein raw material)

Meatless hamburger meat was prepared by using vegetable protein-containing raw materials (pea, soybean) instead of soybean protein raw materials by the following method. Note that, according to the above japanese food standard ingredient table (revised 7 times), the protein contents per unit dry weight of pea and soybean were about 22% and about 34%, respectively. The amounts of the respective raw materials are shown in Table 7. After mixing the pea protein raw material and water, rapeseed oil was added and mixed homogeneously, thereby obtaining an emulsion curd. Adding steamed and coarsely pulverized semen Pisi Sativi or semen glycines, sequentially adding flavoring agent, ovum gallus Domesticus album, starch, Bulbus Allii Cepae, and bread crumb, and mixing with a mixer to obtain dough. 50g of the whole was molded into a round shape, and then baked (230 ℃ C. single side 50 seconds. times.2) and cooked (85 ℃ C. 15 minutes) in this order, followed by cooling to obtain meat-free hamburger meat. As the crosslinked starch or the oil-and-fat processed starch (oil-and-fat processed crosslinked starch), a starch using tapioca starch as a raw material is used.

[ Table 7]

Pea protein: manufactured by ORGANO FOODTECH

Powder egg white: manufactured by Cupithy Ltd

Seasoning (amino acid, etc.): manufactured by Mitsubishi Business Life Sciences

Crystalline cellulose: manufactured by Asahi Kasei corporation

The meat-free hamburger meat obtained was evaluated and analyzed in the same manner as in example 1. The results are shown in Table 8.

[ Table 8]

**：p＜0.01

When peas or soybeans as a vegetable protein-containing material are blended instead of the soybean protein material, the meat-free hamburger meats (examples 10 and 11) blended with the fat-and-oil processed starch are preferably reduced in mushy feeling as compared with the meat-free hamburger meats (comparative examples 10 and 1) blended with the cross-linked starch, and are improved in hardness and fluffy feeling, and the texture is close to that of livestock meats. Therefore, it was confirmed that the effects of the present invention are sufficiently exhibited not only in the soybean protein material but also in the meat-like processed food using a vegetable protein-containing material represented by beans as an alternative material for meat.