CN-116887687-B - Artificial meat food and method for producing artificial meat food

Abstract

Provided is a meat analogue food which has a low environmental burden and a high nutritive value, and which can obtain a flavor and a taste close to those of natural meat when chewed. The meat analogue food of the present invention is a meat analogue food comprising a vegetable protein source as a main raw material, wherein the vegetable protein source comprises a mixture of a hemp protein source comprising hemp seeds and/or hemp seeds and powdered quinoa which are mixed in a predetermined ratio with respect to the hemp protein source.

Inventors

• CHENG YONGSHUN

Assignees

• 株式会社晚声社

Dates

Publication Date

20260512

Application Date

20211223

Priority Date

20210208

Claims (5)

1. 1. A meat analogue food is characterized in that the meat analogue food takes a vegetable protein source as a main raw material, The plant protein source comprises a mixture of a hemp protein source comprising hemp seeds and/or hemp seeds and quinoa which are mixed at a predetermined ratio of 25 mass% or more and less than 100 mass% relative to the hemp protein source, Wherein the quinoa is powdery quinoa.
2. 2. The meat analogue food product according to claim 1, wherein the proportion of powdered quinoa to be mixed in the fibrilia source is determined based on food material data obtained by digitizing the taste, smell and mouthfeel of the resulting meat analogue food product.
3. 3. The meat analogue food product according to claim 1 or 2, wherein the predetermined proportion is 25 mass% or more and 75 mass% or less.
4. 4. A method for producing a meat analogue food, characterized in that, A method for producing a meat analogue food using a vegetable protein source as a main raw material, comprising: A step of preparing a hemp protein source composed of hemp seeds and/or hemp seeds, Weighing quinoa at a predetermined ratio of 25 mass% or more and less than 100 mass% relative to the fibrilia source, Mixing the fibrilia protein source with the weighed quinoa, and mixing, and A step of heating and solidifying the mixed hemp protein source and the quinoa, Wherein the quinoa is powdery quinoa.
5. 5. The method according to claim 4, wherein the predetermined ratio is 25% by mass or more and 75% by mass or less.

Description

Artificial meat food and method for producing artificial meat food Technical Field The present invention provides a meat analogue food product which can be used as a meat substitute and a method for producing the meat analogue food product. Background Meat analogue food materials have been developed in the past as inexpensive substitutes for animal proteins, but are attracting attention again today as low calorie food materials or as meat substitute materials for patients suffering from diseases in which animal protein uptake is limited. As a conventional technology for meat analogue food, for example, there is a meat-like food disclosed in patent document 1. Prior art literature Patent literature Patent document 1 Japanese patent laid-open No. 60-156345 Disclosure of Invention Problems to be solved by the invention However, in the meat analogue food prepared from the block vegetable protein, fibrous vegetable protein and binder described in patent document 1, although the edible meat is reproduced with the vegetable protein, there are problems that the flavor is insufficient and the taste is unnatural. Also, as meat analogue foods using vegetable proteins, products using soybeans have been widely circulated. However, in artificial meat using soybean or soybean processed foods, the flavor peculiar to soybean is strong and the taste is pale, so that the flavor peculiar to meat and sweetness cannot be perceived. In addition, the meat-like taste cannot be perceived even when chewed, and there is no way to eliminate the unnaturalness. Further, artificial meat using soybean or soybean processed foods is high in protein, but does not have a nutritional value of soybean or more, and there is a problem in terms of nutritional value. The same problem also exists in meat analogue foods using broad beans. Accordingly, as a vegetable protein to be used as a main material of meat analogue food instead of soybean and broad bean, the inventors have paid attention to a hemp protein source obtained by pulverizing hemp seeds and hemp seeds, which are fruits of hemp, and have been focusing on development of meat analogue food. The hemp seeds and hemp seeds are rich in not only proteins but also essential amino acids and minerals, and contain all nutrient elements of the edible meat which cannot be reproduced in the meat analogue food using soybean and broad bean, and can be a complete substitute for the edible meat. It is self-evident that the production of meat destroys the global environment, and if a species having no excitation is selected, hemp is an easily cultivated plant that can grow in pieces even on mountains, absorbs carbon dioxide and emits oxygen, and thus it is easy to obtain a complete protein having a low environmental load and a high nutritive value. However, although it is easy to obtain and has high nutritive value, hemp has unique green taste, bitterness/astringency, and it is difficult to directly use vegetable proteins derived from hemp to produce a meat-based meat-like food having a flavor of edible meat. In addition, the hemp has no viscosity or elasticity, and there is room for further improvement in order to obtain a meat-like taste. Accordingly, an object of the present invention is to provide a meat analogue food and a method for producing a meat analogue food, which are capable of obtaining a flavor and a taste close to those of natural meat at the time of chewing, while using a fibrilia protein source having a low environmental load and a high nutritive value. Means for solving the problems As a result of intensive studies, the inventors have found that the above problems can be solved by mixing quinoa flour with a fibrilia protein source, and have completed the present invention. The meat analogue food according to the first aspect is a meat analogue food comprising a vegetable protein source as a main raw material, wherein the vegetable protein source comprises a mixture of a hemp protein source comprising hemp seeds and/or hemp seeds and powdered quinoa, which are mixed in a predetermined ratio with respect to the hemp protein source. According to the invention of feature 1, by mixing powdered quinoa with respect to a fibrilia protein source in a predetermined ratio, it is possible to compensate for the bitter taste and the lack of taste peculiar to fibrilia with the elasticity and flavor of quinoa, and it is possible to provide a meat-like food having a meat-like elasticity and having less bitter taste derived from fibrilia. The meat analogue according to the 2 nd aspect is the invention according to the 1 st aspect, wherein the proportion of the powdery quinoa to be mixed in the fibrilia protein source is determined based on food material data obtained by digitizing the taste, smell and taste of the produced meat analogue. According to the invention of feature 2, by determining the proportion of the powdery quinoa to be mixed in the fibrilia source based on the food material data obtained b