GRANULAR PROTEIN MATERIAL, ITS PRODUCTION AND PROCESSED MINCED MEAT-FOOD-LIKE FOOD USING THE SAME

摘要

PURPOSE: To simply and continuously obtain a granular protein material excellent in meat graininess and good in compatibility with minced meat as a minced meat substitute by forming a hydrated material of a heat coagulable vegetable protein with water into a granular form under contact conditions with an oil and fat. CONSTITUTION: This granular protein material is a hydrated material of a heat coagulable vegetable protein (preferably a separated soybean protein) with water and has the surface coated with an oil and fat (e.g. corn oil or beef tallow). This method for producing the protein material is to form the hydrated material of the heat coagulable vegetable protein with water into a granular shape while bringing the hydrated material into contact with the oil and fat. The amount of water used is preferably 2-3 pts.wt. based on 1 pt.wt. heat coagulable vegetable protein and the amount of the oil and fat used is preferably 5-10 pts.wt. based on 100 pts.wt. hydrated material. Furthermore, the heat coagulable vegetable protein is preferably uniformly hydrated with water in a cutting device such as a silent cutter and the rotational frequency of the cutting device used for preparing the hydrated material is then preferably reduced and used for forming thereof into the granular shape.