PROBLEM TO BE SOLVED: To enhance the texture of processed meat food or processed meat-like food compared with when conventional tissue-like soybean protein materials are used.SOLUTION: A tissue-like soybean protein material containing 0.5 to 10 wt% reducing sugar is used and mixed with a raw binding material after being soaked in water. The dough obtained is molded and heated to provide a new processed meat food or processed meat-like food that has the graininess of ground meat and a sense of looseness and disappearance when chewed, which are characteristics of meat. Preferably, both granular and flat tissue-like soybean protein materials are combined, and at least one of the materials contains reducing sugar.COPYRIGHT: (C)2013,JPO&INPIT【課題】畜肉加工食品又は畜肉様加工食品において、従来の組織状大豆蛋白素材を使用した場合に比べその食感の向上を目指す事を課題とする。【解決手段】還元糖を0.5~10重量%含む組織状大豆蛋白素材を用いて、水戻しした後に結着原料と共に混合し、得られた生地を成形,加熱することで、挽肉の肉粒感や肉特有の咀嚼時のほぐれ,消失感を有する、新たな畜肉加工食品又は畜肉様加工食品を得ることができる。好ましくは、粒形状と偏平形状の組織状大豆蛋白素材を組合わせ、少なくともその一方に還元糖が含まれるものである。【選択図】なし
