Meat-like foodstuff and method for producing the same
The objective of the present invention is to provide a meat-like foodstuff that can provide a natural meat-like texture experienced when chewing and is also similar in appearance to natural meat. A meat-like foodstuff that can achieve the above objective can be obtained by molding a raw-material mixture to produce a molded product and then coagulating the product by heating. The raw-material mixture comprises: a first hydrated and split textured vegetable protein obtained by hydrating and splitting a first textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.17 to 0.76 parts by mass of starch with respect to 1 part by mass of the vegetable protein; a hydrated and split second textured vegetable protein obtained by hydrating and splitting a second textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.03 to 0.15 parts by mass of starch with respect to 1 part by mass of the vegetable protein; and a binder.
1. A method for producing a meat-like foodstuff, comprising coagulating by heating a raw-material mixture containing:
a hydrated and split first textured vegetable protein that is obtained by hydrating and splitting a first textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.17 to 0.76 parts by mass of starch with respect to 1 part by mass of the vegetable protein;
a hydrated and split second textured vegetable protein that is obtained by hydrating and splitting a second textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.03 to 0.15 parts by mass of starch with respect to 1 part by mass of the vegetable protein; and
a binder.
2. The method of claim 1 , wherein the hydrated and split first textured vegetable protein content calculated on a dry basis ranges from 20 to 90 mass percent with respect to the total amount of both of:
the hydrated and split first textured vegetable protein, and
the hydrated and split second textured vegetable protein calculated on a dry basis.
3. The method of claim 1 , wherein the hydrated and split first textured vegetable protein has fibers having a thickness ranging from 0.1 mm to 6 mm, and the hydrated and split second textured vegetable protein has fibers having a thickness ranging from 0.1 mm to 12 mm.
4. The method of claim 1 , wherein the hydrated and split first textured vegetable protein has fibers having a length of 5 mm or more, and the hydrated and split second textured vegetable protein has fibers having a length of 5 mm or more.
5. The method of claim 1 , wherein the first and second textured vegetable proteins comprise 50 to 80 mass percent of a soy protein.
6. The method of claim 1 , wherein the binder is one or more members selected from the group consisting of a vegetable protein, an animal protein, and a polysaccharide.
7. The method of claim 6 , wherein the raw-material mixture contains the binder in the form of hydrated heat reversible gel.
8. The method of claim 1 , wherein the raw-material mixture further contains an enzyme for protein adhesion.
9. A meat-like foodstuff, which is produced by the method of claim 1 .
10. A meat-like foodstuff, which contains:
a hydrated and split first textured vegetable protein that is obtained by hydrating and splitting a first textured vegetable protein having been textured so as to contain a vegetable protein and 0.17 to 0.76 parts by mass of starch with respect to 1 part by mass of the vegetable protein;
a hydrated and split second textured vegetable protein that is obtained by hydrating and splitting a second textured vegetable protein having been textured so as to contain a vegetable protein and 0.03 to 0.15 parts by mass of starch with respect to 1 part by mass of the vegetable protein; and
a binder,
in a mixed state, such that they are combined together by coagulation.