JP7376298B2 - Processed food dough and method for producing processed food - Google Patents

Description

The present invention relates to a method for producing ground meat or ground meat-like processed food dough and processed food.

Textured vegetable protein obtained by processing vegetable protein with an extruder has an elastic texture and is therefore suitable as a raw material for meat-like protein foods. In order to improve the taste and flavor of meat-like protein foods, a method has been developed in which fine-grained silica gel adsorbed with seasoning components is added to a raw material of textured soybean protein (Patent Document 1). Furthermore, a method has been developed in which cyclodextrin containing seasoning components is added (Patent Document 2). However, in Patent Documents 1 and 2, although the taste of the meat-like protein food has been improved, the juiciness, softness, and looseness of the ground meat processed food are not achieved in the meat-like protein food. No consideration had been given to granting it.

Furthermore, as a method for imparting a soft and juicy texture to the texture of processed ground meat foods and further reducing dripping during heating, there is an emulsion card method using isolated soybean protein (for example, Patent Document 3). However, when the amount of emulsion curd used increases, it tends to give a paste product-like texture and uniformity, and especially when added to ground meat-like processed foods made from structured vegetable protein as the main ingredient, In particular, there was a problem that the juiciness was impaired.

Japanese Unexamined Patent Publication No. 6-98685 Japanese Patent Application Publication No. 6-98686 Japanese Patent Application Publication No. 6-245710

Therefore, it has been desired to develop ground meat or ground meat-like processed food with improved texture and juiciness. In particular, there has been a desire to develop processed foods that have a texture similar to ground meat and a juicy texture, in so-called meatless foods that do not use livestock meat, for which demand has been increasing in recent years.

An object of the present invention is to provide a method for producing ground meat or a ground meat-like processed food with improved texture and juiciness, and processed food dough for obtaining the processed food.

The present inventors have made extensive studies to achieve the above object. As a result, when preparing ground meat or ground meat-like processed food dough, part or all of the textured soy protein to be added can be rehydrated (swelled) with water or seasoning liquid in a state where the water content is 10% by mass or less. It has been found that the texture and juiciness of ground meat or ground meat-like processed foods can be improved by adding it as is. With this, the present invention has been completed.

That is, the present invention can take the following aspects.
[1] A method for producing ground meat processed food dough or ground meat-like processed food dough containing textured soybean protein, wherein part or all of the textured soybean protein is added with a moisture content of 10% by mass or less. The method for producing the ground meat processed food dough or the ground meat-like processed food dough, comprising the step.
[2] The ground meat processed food dough or ground meat-like processed food of [1], wherein the particle size of the textured soybean protein added with the water content of 10% by mass or less is below the sieve with a mesh opening of 5,600 μm and above the sieve with a mesh opening of 350 μm. Fabric manufacturing method.
[3] The ground meat processed food dough according to [1] or [2], wherein the particle size of the textured soybean protein added with the water content of 10% by mass or less is below the sieve with an opening of 2380 μm and above the sieve with an opening of 840 μm. A method for producing ground meat-like processed food dough.
[4] The proportion of the textured soy protein contained in the ground meat processed food dough or the ground meat-like processed food dough and added with the water content being 10% by mass or less is 0.1 to 10% by mass, [1 ] - [3] The method for producing ground meat processed food dough or ground meat-like processed food dough.
[5] The ground meat processing according to any one of [1] to [4], wherein part or all of the textured soy protein added with a water content of 10% by mass or less is added to an emulsion containing isolated soy protein. A method for producing food dough or ground meat-like processed food dough.
[6] Freeze the ground meat processed food dough or ground meat-like processed food dough produced by any one of the production methods of [1] to [5] to produce frozen ground meat processed food dough or ground meat-like processed food frozen dough. Production method.
[7] Ground meat processed food dough or ground meat-like processed food dough produced by the production method of any one of [1] to [5], or ground meat processed food frozen dough produced by the production method of claim 6, or A method for producing a ground meat processed food or a ground meat-like processed food, which involves heating and cooking a ground meat-like processed food frozen dough.

According to the present invention, it is possible to provide a method for producing ground meat or ground meat-like processed food with improved texture and juiciness, and processed food dough for obtaining the processed food.

Hereinafter, aspects for carrying out the present invention will be described in detail.
In the present invention, A to B means greater than or equal to A and less than or equal to B. For example, A to B mass % means greater than A mass % and less than B mass %.

Ground meat processed food is a processed food that uses ground meat as the raw material. Examples of ground meat processed foods include hamburgers, burger patties, meatballs, meatballs, meatloaf, minced meat cutlets, and cabbage rolls. According to an aspect of the present invention, in the processed food, the ratio of vegetable protein to the total amount of protein contained in the food is preferably 50% by mass or more, more preferably 70% by mass or more, and still more preferably 90% by mass or more. , particularly preferably 99% by mass or more. Particularly preferred are so-called meatless foods that do not contain livestock meat such as beef, pork, or chicken meat, or fish meat. The ground meat-like processed food is a food similar to the above-mentioned ground meat processed food except for the composition of the protein contained in the food. In addition, in the present invention, ground meat processed foods and ground meat-like processed foods are defined as ground meat processed foods if the ratio of vegetable protein to the total amount of protein contained in the food is less than 50% by mass, as necessary; If it is 50% by mass or more, it can be distinguished for convenience by classifying it as a ground meat-like processed food. The ground meat-like processed food is a food similar to the above-mentioned ground meat processed food except for the composition of the protein contained in the food.

According to an aspect of the invention, the processed food dough is a preparation of raw materials before cooking, prepared to obtain a ground meat or ground meat-like processed food. That is, processed foods are obtained by heating and cooking processed food dough. Processed food dough may be prepared from raw materials and then heated and cooked as is, or may be once frozen and distributed or stored in a frozen state until it is heated and cooked. The temperature of the frozen processed food dough is preferably maintained at -10°C or lower, more preferably at -15°C or lower.

According to an embodiment of the invention, the ground meat or ground meat-like processed food dough contains textured soy protein. Textured soybean protein is produced, for example, by supplying raw materials containing soybean protein to an extruder and mixing and kneading them while applying pressure and heating. The extruder treatment causes the protein to swell and form a porous tissue. As the extruder, for example, a twin-screw extruder can be used. As the raw material containing soybean protein, for example, defatted soybean, isolated soybean protein, etc. can be used. A raw material for textured soybean protein is obtained by mixing starch, edible oil, etc. with a raw material containing soybean protein. The textured soybean protein is pulverized, and the particle size can be adjusted by sieving or the like depending on the purpose. The proportion of protein in the textured soybean protein is preferably 40 to 60% by weight, preferably 40 to 60% by weight, on a dry matter basis substantially free of moisture (moisture less than 1% by weight, preferably less than 0.5% by weight). It is preferably 45 to 55% by weight, more preferably 50 to 55% by weight. The content of protein contained in foods and food raw materials is determined as crude protein amount, for example, by the Kjeldahl method commonly used in this field. Further, the water content of the textured soybean protein is usually 10% by mass or less, and may be 4 to 9% by mass. The water content (moisture content) is determined by a method commonly used in this field (normal pressure heating drying method, etc.).

According to one aspect of the present invention, the textured soybean protein contained in the ground meat or ground meat-like processed food dough may be a textured soybean protein using defatted soybeans. Defatted soybeans are the solids that remain after removing soybean oil from soybeans. There are no particular limitations on the variety or production area of soybeans for obtaining defatted soybeans. Defatted soybeans are obtained by removing soybean oil from soybeans by pressing or extraction. The method for producing defatted soybeans is not particularly limited. Known methods can be applied. Defatted soybeans can be obtained, for example, by extracting soybean oil from soybeans at a low temperature of 60 to 80°C using n-hexane as an extraction solvent. The defatted soybean may be a commercially available product. Commercially available products include, for example, low-denatured defatted soybeans (trade name "Sawya Flower A", sold by Nisshin Oilio Group Co., Ltd.).

According to an aspect of the present invention, part or all of the textured soybean protein contained in ground meat or ground meat-like processed food dough is in a state (water content of 10% by mass or less) before reconstitution (swelling) with water or seasoning liquid. , preferably in a state of 4 to 9% by mass), and is added as is. According to one aspect of the present invention, in the production of processed food dough, the amount of textured soy protein added directly with a moisture content of 10% by mass or less is based on the raw material formulation (as a percentage of the raw materials). , preferably 0.1 to 10% by weight, more preferably 0.15 to 7% by weight, even more preferably 0.15 to 5% by weight, even more preferably 0.2 to 4% by weight.

According to one aspect of the present invention, in the production of processed food dough, the textured soy protein that is added as is with a moisture content of 10% by mass or less is preferably 5600 μm opening (ASTM 3.5 mesh, Tyler 3.5 mesh). 5 mesh) and above the sieve with an opening of 350 μm (ASTM 45 mesh, Tyler 42 mesh). Here, the above or below the sieve with a mesh opening of X μm refers to the portion that passes through the sieve when textured soybean protein with a moisture content of 10% by mass or less is sieved using a sieve with a mesh opening of X μm. The portion remaining on the screen of the sieve is called the Xμm sieve. As for the opening of the sieve, JIS Z8801-1 may be applied, but a corresponding ASTM or Tyler sieve may also be used. Differences in sieves depending on the standard are extremely small and do not affect the present invention. Further, here, for example, a textured soybean protein having a particle size below a 5600 μm sieve and above a 350 μm sieve means that the proportion of the fraction in the textured soybean protein is preferably 50% by mass or more, and more preferably The content of the soybean protein is preferably 70% by mass or more, more preferably 80% by mass or more. In the production of processed food dough, the upper limit of the particle size of the textured soybean protein that is added as is with a moisture content of 10% by mass or less is 5600 μm opening under the sieve, 4000 μm opening under the sieve (ASTM 5 mesh, Tyler 5 mesh), under the sieve opening. 2380 μm (ASTM 8 mesh, Tyler 8 mesh) undersieve. Similarly, the lower limit may be on a sieve with an opening of 840 μm (ASTM 20 mesh, Tyler 20 mesh), on a sieve with an opening of 2000 μm (ASTM 10 mesh, Tyler 9 mesh), and on a sieve with an opening of 2380 μm (ASTM 8 mesh, Tyler 8 mesh). The upper and lower limits of the size of the opening can be combined arbitrarily. However, it is preferable that the particle size of the textured soybean protein is below the sieve with an opening of 2380 μm and above the sieve with an opening of 840 μm, since the taste of the soybean protein will not come out easily.

According to one aspect of the present invention, in the production of processed food dough, the textured soybean protein other than the textured soybean protein that is added as is with a water content of 10% by mass or less is preliminarily prepared with water and/or a seasoning solution. It may be swollen (restored) with The water may be, for example, tap water, underground water, ion exchange water, pure water, or the like. The seasoning liquid includes meat extracts such as beef extract, bok extract, and chicken extract, vegetable extracts such as ginger extract, carrot extract, and tomato extract, seafood extracts such as shrimp extract, crab extract, oyster extract, and scallop extract, yeast extract, sugar, and salt. , vinegar, soy sauce, miso, mirin, consommé, amino acid seasonings such as monosodium glutamate, seasoning materials such as spices such as pepper, etc. may be diluted with water. The amount of water and/or seasoning liquid to be used for swelling is preferably 10 to 1000 parts by mass, more preferably 50 to 500 parts by mass, per 100 parts by mass of textured soybean protein with a water content of 10% by mass or less. , more preferably 100 to 300 parts by mass.

According to one aspect of the present invention, the textured soybean protein used in the present invention may be a commercially available product. Commercially available textured soybean proteins include, for example, products manufactured by Nissin Oilio Group Co., Ltd., such as New Soy Me S10, New Soy Me S11, New Soy Me S20F, New Soy Me S21F, New Soy Me S21MKJ, New Soy Me S22F, New Soy Me S31B, New Soy Me S50, and New Soy Me S50, and New Soy Me S22F, New Soy Me S31B, New Soy Me S50, and New Soy Me S50. -301, New Comitex A-302, New Comitex A-318, New Comitex A-320, New Comitex A-321S, New Comitex A-400, New Soy Me F2010, New Soy Me F3010, etc. Commercially available structured soybean protein may be subjected to pulverization, sieving, etc. to prepare a fraction having the above particle size characteristics.

According to one aspect of the present invention, the content of the textured soybean protein contained as a raw material in the processed food dough is based on the raw material formulation (assuming that all of the textured soybean protein has a water content of 10% by mass or less). , preferably 0.1 to 20% by weight, more preferably 1 to 17% by weight, and still more preferably 3 to 10% by weight.

According to one aspect of the invention, the ground meat or ground meat-like processed food dough preferably contains an emulsion containing powdered vegetable protein. The powdered vegetable protein contained in the emulsion may be isolated soy protein. Isolated soybean protein contains water-soluble protein separated from soybeans as a main component, and can contain 90% by mass or more of protein in a dry matter state (dry matter basis) with substantially no moisture (isolated soybean protein usually contains 3 to 30% by mass of protein) 7% by weight of water). Isolated soybean protein may be produced by a known method, or a commercially available product may be obtained. Commercially available isolated soybean proteins include, for example, powdered isolated soybean protein (trade name "Solpy 4000H", sold by Nisshin Oilio Group Co., Ltd.). According to one aspect of the present invention, the content of powdered vegetable protein contained in the emulsion is preferably 3 to 30% by mass, more preferably 7 to 24% by mass, and still more preferably 11% by mass. ~20% by mass.

According to one aspect of the present invention, the emulsion containing powdered vegetable protein contained in the processed food dough preferably comprises a porous material having a subsieve particle size of 4000 μm opening (ASTM 5 mesh, Tyler 5 mesh). contains. The particle size of the porous material is preferably below a sieve with an opening of 2380 μm, more preferably below a sieve with an opening of 2000 μm. Further, the particle size of the porous material is preferably on a sieve with an opening of 350 μm, more preferably on a sieve with an opening of 840 μm. The upper and lower limits of the size of the opening can be combined arbitrarily. Here, the particle size of the porous material is preferably the particle size in a state where the moisture content is 10% by mass or less, more preferably 4 to 9% by mass. The definition of the particle size of the porous material follows the definition of the particle size of the textured soybean protein described above.

According to one aspect of the present invention, the porous material having a particle size below a sieve of 4000 μm in size and included in the emulsion containing powdered vegetable protein is not particularly limited as long as it is a food material. Examples of the porous material include okara powder, pulverized Koya tofu, textured soybean protein, and combinations thereof. The porous material is preferably textured soy protein. According to one aspect of the present invention, the content of the porous material having a particle size below the sieve of 4000 μm in the emulsion containing powdered vegetable protein is 10% by mass or less of moisture, preferably 4 to 4% by mass of moisture. In the state of 9% by mass, it is preferably 0.1 to 3% by mass, more preferably 0.2 to 2% by mass, and even more preferably 0.3 to 1% by mass. Further, according to one aspect of the present invention, the loose bulk density of the porous material is preferably 0.1 to 0.5 g/cm ³ , more preferably 0.15 to 0.45 g/cm ³ and more preferably 0.2 to 0.4 g/cm ³ . The loose bulk density can also be applied to textured soybean protein contained in other than emulsions containing powdered vegetable protein. The loose bulk density (g/cm ³ ) can be measured, for example, by dropping an appropriate amount of the porous material into a graduated cylinder with an inner diameter of 15 mm x 25 mL from about 2 cm above the open end of the graduated cylinder, and loosely filling it. It is determined by measuring the mass (g) and reading the volume (mL), and calculating the mass (g) of the powdered fat composition per mL (cm ³ ).

According to one aspect of the invention, the emulsion containing powdered vegetable protein may include oil or fat. The fats and oils contained in the emulsion are not particularly limited as long as they are edible. Examples of oils and fats contained in the emulsion include soybean oil, rapeseed oil, palm oil, corn oil, (roasted) sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, and grapeseed oil. , macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, coconut oil, cocoa butter, pork fat, beef tallow, and other animal and vegetable oils. , and mixed oils, fractionated oils, hydrogenated oils, transesterified oils, and the like. The above fats and oils may be used alone or in combination of two or more. According to one aspect of the present invention, the content of oil and fat contained in the emulsion is preferably 3 to 30% by mass, more preferably 7 to 24% by mass, and even more preferably 11 to 20% by mass. It is.

According to one aspect of the invention, the emulsion containing powdered vegetable protein may contain water. The water contained in the emulsion is not particularly limited as long as it is suitable for consumption. Examples include tap water (tap water), spring water, well water, ion exchange water, distilled water, and the like. The above water may be used alone or in combination of two or more. According to one aspect of the present invention, the content of water contained in the emulsion is preferably 40 to 90% by mass, more preferably 40% to 90% by mass, excluding water contained in raw materials such as powdered vegetable protein. The content is 50 to 80% by weight, more preferably 55 to 75% by weight.

According to one aspect of the invention, an emulsion containing powdered vegetable protein can be prepared by conventional emulsion preparation methods. For example, powdered vegetable protein and about half the amount of water are homogenized by stirring and mixing using a food processor, mixer, or the like. Add the remaining water while stirring, then add the oil little by little while stirring. Thereafter, a porous material (for example, textured soybean protein) having a particle size below a 4000-mesh sieve and other auxiliary materials as needed are added, stirred, and homogenized to obtain an emulsion. The porous material is swollen (rehydrated) with water or a seasoning liquid, or as it is without being rehydrated with water or a seasoning liquid (moisture content of 10% by mass or less, preferably 4 to 9% by mass). and may be added. However, the porous material is preferably added as is without reconstitution with water or seasoning liquid.

According to one aspect of the present invention, the content of the emulsion containing powdered vegetable protein contained in the processed food dough is preferably 5% based on the raw material formulation using the emulsion as one of the raw materials of the processed food dough. ~50% by weight, more preferably 10~30% by weight, even more preferably 15~20% by weight.

According to one aspect of the present invention, the textured soybean protein (moisture content of 10% by mass or less, preferably 4% by mass) contained in the processed food dough as a raw material other than the emulsion (on a raw material basis) The ratio (mass ratio) of the amount of the porous material contained in the emulsion (with a water content of 10% by mass or less, preferably 4 to 9% by mass) to the amount of the porous material (with a water content of 10% by mass or less, preferably 4 to 9% by mass) is preferably 0.9% by mass). It is 002-2. The ratio is more preferably from 0.005 to 1, even more preferably from 0.01 to 0.1, even more preferably from 0.01 to 0.05.

According to one aspect of the invention, the ground meat or ground meat-like processed food dough is generally used in ground meat processed foods, in addition to containing an emulsion containing textured soy protein and optionally powdered vegetable protein. It may also contain raw materials. Examples include binding materials such as egg white, starch, and bread crumbs, vegetables such as onions, green onions, and carrots, edible oils and fats, seasoning materials, emulsifiers, antioxidants, pH adjusters, fragrances, coloring agents, and preservatives. . According to one aspect of the present invention, the processed food dough is enriched with starches such as bread crumbs, egg whites, starch, dextrin, mashed potatoes, xanthan gum, carrageenan, glucomannan, curdlan, etc., excluding powdered vegetable protein. Contains binding materials such as sticky polysaccharides, calcium salts such as calcined calcium, and enzymes such as transglutaminase. The content of binding materials other than powdered vegetable protein contained in the processed food dough is preferably 1 to 40% by mass, more preferably 3 to 30% by mass, and even more preferably is 5 to 20% by mass.

According to one aspect of the present invention, the ground meat or ground meat-like processed food dough is prepared using conventional ground meat processing, except that some or all of the textured soy protein is added at a moisture content of 10% by mass or less. It can be prepared by the same method as food dough. For example, if necessary, ground meat, a textured soybean protein swollen with water and/or a seasoning liquid, an emulsion containing powdered vegetable protein, and salt are placed in a mixer and gently stirred. Thereafter, the binding material, seasoning liquid and/or seasoning are added and further stirred. Further, a dough can be prepared by adding textured soybean protein, onion, etc. with a water content of 10% by mass or less and stirring until it becomes a dough. The dough may be molded into an appropriate size and shape. For example, in the case of a processed food similar to a hamburger, the dough may be formed into an oval shape with a length of 50 to 100 cm, a width of 30 to 60 cm, and a thickness of 8 to 12 mm. According to one aspect of the present invention, the processed food dough is prepared preferably within 60 minutes, more preferably within 30 minutes from the step in which the textured soy protein with a moisture content of 10% by mass or less is added and dispersed. Manufacturing will be completed. The prepared processed food dough may be frozen using a rapid freezer, preferably at -18°C or lower, more preferably at -25 to -40°C, and may be used as frozen dough. Freezing may be carried out preferably within 60 minutes, more preferably within 30 minutes, even more preferably within 15 minutes after dough preparation.

According to an aspect of the present invention, processed food can be produced by heating and cooking processed food dough. For heating, known heating methods such as baking, steaming, boiling, microwave heating, etc. can be applied. Cooking can be carried out preferably within 60 minutes, more preferably within 30 minutes, even more preferably within 15 minutes after preparing the processed food dough. When the processed food dough is in a frozen state, it is preferably heated and cooked immediately without being thawed. A processed food prepared by heating and cooking the processed food dough may be frozen and used as a cooked frozen processed food for preservation and distribution. Freezing may be carried out using a rapid freezer, preferably at -18°C or lower, more preferably at -25 to -40°C. The temperature of the frozen processed food is preferably maintained at -10°C or lower, more preferably at -15°C or lower.

Next, the present invention will be explained in more detail by showing examples. However, the present invention is not limited to the following examples.

<Particle size adjustment of textured vegetable protein>
Commercially available textured soybean protein (product name: New Soy Me N50C, manufactured by Nisshin Oilio Group Co., Ltd., moisture 8% by mass, crude protein content 54% by mass on a dry matter basis) is pulverized and sieved using sieves with different openings. Accordingly, the content on the 5600 μm sieve is 0.1% by mass, the content under the 5600 μm sieve and on the 840 μm sieve is 99.4% by mass, and the content under the 5600 μm sieve and on the 2000 μm sieve. Textured soybean having a content of 81.3% by mass, a content under the 5600 μm sieve and 72.8% by mass on the 2380 μm sieve, and 80.7% by mass under the 4000 μm sieve. Protein L (loose bulk density 0.25 g/cm ³ ) was obtained. In addition, the content under the 2000 μm sieve and on the 350 μm sieve is 95.1% by mass, and the content under the 2000 μm sieve and 840 μm sieve is 86.1% by mass. Protein S (loose bulk density 0.38 g/cm ³ ) was obtained.

<Preparation of hamburger dough>
Hamburg steak doughs 1, 2, 3, and 4 were prepared according to the raw material formulations in Table 1. That is, as a pretreatment, powdered soybean protein and water (cold water) were placed in a mixer (food processor) at a ratio of 1:2 and stirred until uniform. The remaining water was gradually added while stirring to make it homogeneous, and then rapeseed oil was added little by little and stirred until it became homogeneous to obtain emulsions of Doughs 1 and 2. Textured soybean protein S or L having a moisture content of 8% by mass was further added to the emulsions of Doughs 1 and 2 and stirred until uniform, to obtain emulsions of Doughs 3 and 4. The hamburger dough was prepared using the following procedure. The ground meat and emulsion were placed in a vertical mixer and mixed gently at low speed. Thereafter, the hamburger mix and water were mixed and added, and the mixture was stirred lightly at low speed so as to be uniform. Furthermore, after adding the fried onion base (for the dough 2, textured soybean protein S with an additional moisture content of 8% by mass), each mixture was lightly stirred at low speed so as to be uniform, thereby completing the dough. Dough preparation was within 60 minutes, including preparation of an emulsion containing powdered vegetable protein. The proportion of vegetable protein in the total amount of protein contained in hamburger dough 1, 2, 3, and 4 was 20% by mass.

<Preparation and evaluation of hamburger steak>
72 g of the hamburger doughs 1, 2, 3, and 4 prepared above were each placed in a mold and molded into a substantially oval shape. After browning both sides of the molded dough on a plate heated to 180°C, it was steamed at 92°C for 12 minutes to prepare hamburger steaks 1, 2, 3, and 4. The hamburger steak was cooked within 60 minutes after the dough was prepared. For each hamburger steak, the yield relative to the dough weight was determined (results are shown in Table 1). In addition, using Hamburg Steak 1 as a control, two-point comparisons of texture and juiciness were made for each of Ham Steaks 2, 3, and 4 using 15 general panelists. The results are shown in Table 2.

<Preparation of meatless hamburger dough>
Meatless hamburger dough 1, 2, 3, and 4 were prepared according to the raw material formulation in Table 3. That is, as a pretreatment, powdered soybean protein and water (cold water) were placed in a mixer (food processor) at a ratio of 1:2 and stirred until uniform. The remaining water was gradually added together with the flavor while stirring to make it homogeneous, and then rapeseed oil was added little by little and stirred until it became homogeneous to obtain an emulsion of Dough 1. Textured soybean protein S or L having a moisture content of 8% by mass was further added to the emulsion state of Dough 1 and stirred until uniform, to obtain emulsions of Dough 2, 3, and 4. In addition, as a pretreatment, treated textured soybean protein L was prepared by swelling (reconstituted) textured soybean protein L with water and seasoning liquid according to the formulation shown in Table 4. Puffing was performed by mixing textured soybean protein L with a mixture of water and seasoning liquid and allowing it to stand for 1 hour. The meatless hamburger dough was prepared using the following procedure. The emulsion was placed in a vertical mixer and stirred gently at low speed. Thereafter, the expanded textured soybean protein L and, if necessary, the untreated textured soybean protein L were added and stirred lightly at low speed so as to be uniform. Furthermore, after adding the powder binding material, seasoning, and liquid seasoning and flavor, they were each lightly stirred at low speed so as to be uniform. Finally, add the onions and stir gently at low speed to make a uniform mixture. Dough preparation was within 60 minutes, including preparation of an emulsion containing powdered vegetable protein. The proportion of vegetable protein in the total amount of protein contained in Meatless Hamburger Doughs 1, 2, 3, and 4 was 88% by mass.

<Preparation and evaluation of meatless hamburger>
60 g of meatless hamburger dough 1, 2, 3, and 4 prepared above were placed in respective molds and molded into a substantially oval shape. The molded dough was browned on both sides on a plate heated to 180°C, and then steamed at 85 to 90°C for 30 minutes to prepare meatless hamburgers 1, 2, 3, and 4. The meatless hamburger steak was cooked within 60 minutes after preparing the dough. Using meatless hamburger 1 as a control, meatless hamburgers 2, 3, and 4 were compared in two points in terms of texture and juiciness using 15 general panelists. The results are shown in Table 5.

Claims (7)

Ground meat processed food dough or ground meat-like processed food dough containing 5 to 50% by mass of an emulsion containing isolated soy protein (excluding embodiments containing heat-coagulable β-1,3-glucan) and containing textured soy protein A method of manufacturing,
The ground meat processed food includes the step of preparing an emulsion containing the isolated soybean protein, in which part or all of the textured soybean protein is added at a moisture content of 10% by mass or less without being reconstituted with water or a seasoning liquid. A method for producing dough or ground meat-like processed food dough. The ground meat processed food dough according to claim 1, wherein the particle size of 50% by mass or more of the textured soybean protein added with the moisture content of 10% by mass or less is below a 5600 μm sieve and above a 350 μm sieve. A method for producing ground meat-like processed food dough. The ground meat processed food according to claim 1 or 2, wherein the particle size of 50% by mass or more of the textured soybean protein added with the water content of 10% by mass or less is below a 2380 μm sieve and above a 840 μm sieve. A method for producing dough or ground meat-like processed food dough. Claims 1 to 3, wherein the proportion of the textured soy protein added to the ground meat processed food dough or the ground meat-like processed food dough with the water content being 10% by mass or less is 0.1 to 10% by mass. The method for producing ground meat processed food dough or ground meat-like processed food dough according to any one of the above. The content of the textured soybean protein contained in the ground meat processed food dough or the ground meat-like processed food dough is based on the raw material composition, and the content of the textured soybean protein is 0.0% when all of the textured soybean protein is converted to a moisture content of 10% by mass or less. The method for producing ground meat processed food dough or ground meat-like processed food dough according to any one of claims 1 to 4, wherein the amount is 1 to 20% by mass. A method for producing a ground meat processed food frozen dough or a ground meat-like processed food frozen dough, which comprises freezing the ground meat processed food dough or the ground meat-like processed food dough produced by the production method according to any one of claims 1 to 5. . Ground meat processed food dough or ground meat-like processed food dough produced by the production method according to any one of claims 1 to 5, or ground meat processed food frozen dough or ground meat-like produced by the production method according to claim 6. A method for producing a ground meat processed food or a ground meat-like processed food, which involves heating and cooking frozen processed food dough.