PROBLEM TO BE SOLVED: To provide a lactic acid bacteria-fermented reconstruction meat product made from raw material meat such as minced meat, having improved preservative quality due to lactic acid bacteria fermentation and adequate chewy texture with controlled water activity.SOLUTION: A lactic acid bacteria culture produced from a culture solution including whey is condensed to prepare a condensed lactic acid bacteria culture (CLc), which is inoculated to and mixed with a raw material meat (M) in a minced, chopped, or pasty form, so that a lactic acid bacteria-containing meat raw material is prepared. The shape of the lactic acid bacteria-containing meat raw material is retained with a molding sheet member, so that a shape-retained lactic acid bacteria-containing meat is obtained. Pressure is applied to the shape-retained lactic acid bacteria-containing meat together with the molding sheet member, so that a molded lactic acid bacteria-containing meat is obtained. The lactic acid bacteria existing in the molded lactic acid bacteria-containing meat are proliferated, so that a lactic acid bacteria-fermented molded meat is obtained. The water content of the lactic acid bacteria-fermented molded meat is adjusted, so that a lactic acid bacteria-fermented reconstruction meat product (P) has a water activity of the lactic acid bacteria-fermented molded meat of 0.65 to 0.87, and a shear force value of the lactic acid bacteria-fermented molded meat with a thickness of 2 to 7 mm of 0.5 to 3 kg.COPYRIGHT: (C)2014,JPO&INPIT【課題】ミンチ肉等を原料肉としつつ、乳酸菌の発酵によって保存性を向上させ、水分活性を調整しつつ好適な食べごたえを備えた乳酸菌発酵再構成肉食品を提供する。【解決手段】ホエイを含む培養液から得た乳酸菌カルチャーを濃縮して濃縮乳酸菌カルチャー(CLc)を調製し、これをミンチ状、細切れ状、またはペースト状の原料肉(M)に接種、混合して乳酸菌含有肉原料を調製し、成形シート部材を用いて乳酸菌含有肉原料を保形し乳酸菌含有肉保形物を得て、乳酸菌含有肉保形物を成形シート部材とともに押圧して乳酸菌含有肉成形物を得て、乳酸菌含有肉成形物内に生存する乳酸菌を増殖させて乳酸菌発酵成形肉を得て、乳酸菌発酵成形肉の水分量を調整して、乳酸菌発酵成形肉の水分活性が0.65~0.87であり、厚さ2~7mmの乳酸菌発酵成形肉のせん断力価が0.5~3kgの乳酸菌発酵再構成肉食品(P)とする。【選択図】図2
