DRIED MEAT-LIKE PROTEIN PROCESSED FOOD AND ITS MANUFACTURING METHOD

• Main Authors: NAKAMURA SHINO, YOSHIDA KAZUKI
• Format: Patent
• Language: English; Japanese
• Published: 15.08.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

To provide a dried meat-like protein processed food excellent in texture and production adequacy even when containing a large amount of textured vegetable protein and its production method.SOLUTION: By using glucomannan and gellan gum as binders for textured vegetable protein in a dough of a dried meat-like protein processed food, even when the dough contains a large amount of textured vegetable protein, the dried meat-like protein processed food is excellent in production adequacy during cutting or drying. A content of the dried meat-like protein processed food in the dough is such that a solid content of the textured vegetable protein is 10.0 to 22.5 wt.%, a content of glucomannan is 0.8 to 3.0 wt.%, a content of glucomannan and gellan gum is 0.4 to 1.7 wt.%, a total of contents of glucomannan and gellan gum is 1.8 to 4.0 wt.%, and a water content of the dough is preferably 68.0 to 75.0 wt.% based on the weight of the dough.SELECTED DRAWING: None 【課題】本発明は、組織状植物蛋白を多く含む場合でも食感、製造適性に優れた乾燥肉様蛋白加工食品及びその製造方法を提供することを目的とする。【解決手段】乾燥肉様蛋白加工食品の生地中の組織状植物蛋白の結着材として、グルコマンナンとジェランガムを使用することで、生地中に組織状植物蛋白を多く含む場合でも、カット時や乾燥時などの製造適性に優れ、食感も優れた乾燥肉様蛋白加工食品を製造することができる。乾燥肉様蛋白加工食品の生地中の含有量としては、生地の重量に対して、組織状植物蛋白の固形分含有量が１０．０～２２．５重量％、グルコマンナンの含有量が０．８～３．０重量％、ジェランガムの含有量が０．４～１．７重量％であり、グルコマンナンとジェランガムの含有量の合計が、１．８～４．０重量％であり、生地の水分が６８．０～７５．０重量％であることが好ましい。【選択図】なし