The present invention comprises (A) a soy protein material (B) relates to comminuted meat and (C) a restructured meat product, including the water. In another embodiment, the present invention (A) and hydrate the soy protein material, (B) is added to comminuted meat, at which time the temperature of the comminuted meat is less than about 40 ℃, mixing (A) and (B) at least comprising the step of generating a homogeneous, the organized meat product with a moisture content of about 50%, discloses a method for producing a restructured meat product.The restructured meat product, soy protein material, comminuted meat, organization.본 발명은 (A) 콩 단백질 물질 (B) 분쇄된 고기 및 (C) 물을 포함한 재구성 고기 제품에 관한 것이다. 다른 구현양태에서, 본 발명은 (A) 콩 단백질 물질을 수화시키고, (B) 분쇄된 고기를 첨가하고, 이때 분쇄된 고기의 온도가 약 40℃ 미만이고, (A)와 (B)를 혼합하여 적어도 약 50%의 수분 함량을 가진 균질하고 조직화된 고기 제품을 생성하는 단계를 포함하는, 재구성 고기 제품의 제조 방법을 개시한다.
