CN1565226A - Meat-like foodstuff and meat-like food producing using same - Google Patents

Abstract

The invention provides a meat-like foodstuff from vegetable protein, lactalbumin and water as main ingredients through pressurization, the invention also relates to a fried meat-like food product and a meat-like food product with sugar-coating.

Description

The meat sample food of meat sample foodstuff and its production of use

Background of invention

The present invention relates to a kind ofly be subjected to the people to like the meat sample foodstuff of local flavor and meat sample mouthfeel, the invention still further relates to the meat sample food article that uses this foodstuff to produce (such as, fry goods) by having of making of phytoprotein composition and whey protein component.

JP-A-62-14747 discloses " a kind of production method with food article of meat sample quality " of using the whey composition, this method comprises adding in whey protein concentrate (WPC) and adds water to the most nearly 30-50% of water content, with extruder this WPC is heated and pressurization, then extrude by mould, wherein the structure of said mould can prevent the swelling of product, thereby produces meat sample product.

Yet the matter structure product that obtains by the method has the smell of strong breast, and this smell is not liked by the people in meat sample foodstuff.Mouthfeel is similar to the flesh of fish rather than poultry meat.In addition, when in the secondary seasoning process, be difficult to give this wet matter structure product seasoning.

On the other hand, with the method that the phytoprotein composition comes production matter structure phytoprotein food article as major ingredient and without whey protein component, it is known to behave already.

Recently, the someone applied for relating to a kind of that this method obtains by improving, have better local flavor and a better patent application (JP-A-6-98685 and JP-A-6-98686) of the meat sample protein food goods of mouthfeel.

These patent applications comprise and mixing with the microgranular silica gel inclusion compound that contains flavoring ingredients containing the composition of powdery phytoprotein composition (soybean protein or wheat gluten) as major ingredient, the amount of microgranular silica gel inclusion compound is counted 0.5-6.0wt% with major ingredient and (is perhaps mixed with the cyclodextrin inclusion compound that contains flavoring ingredients, its amount is the 1/5-1/100 weight portion of major ingredient), and with extruder under high temperature and high pressure, as at 100-200 ℃ and 5-100kg/cm ²Down,, add adding water to the most nearly 1/10-1/1 weight portion of major ingredient simultaneously, extrude through cooling die then, obtain to contain the matter structure product of meat sample protein mixture kneading and fusion.

The matter structure product that obtains by the method is similar to meat aspect the fiber, and improves to some extent when comparing with the situation that does not have microgranular silica gel or cyclodextrin inclusion compound.Yet this germplasm structure product still has the peculiar local flavor of phytoprotein composition, is not suitable for thus as foodstuff.This germplasm structure product also has sensation coarse when swallowing.

Summary of the invention

The objective of the invention is to produce a kind of meat sample foodstuff, local flavor (less smell and the less smell that derives from breast that derives from the phytoprotein composition) and seasoning easily that this foodstuff has meat sample mouthfeel (fiber sense, sliding suitable when biting away and swallowing easily) and likes, the present invention also aims to by utilize this meat sample foodstuff produce a kind of succulence meat sample food article (as, fried food, icing fried food, seasoned food or the like).

The present inventor has done effort for achieving the above object, finds that at last purpose of the present invention can realize by the combination of using phytoprotein composition and whey protein component, although the abundant nutritional properties that they had is not utilized effectively.

Thus, the invention provides a kind of meat sample foodstuff, this foodstuff is produced to obtain the swelling type product as the batching heating and the pressurization of major ingredient by will contain phytoprotein composition, whey protein component and water with extruder.In addition, the invention provides a kind of meat sample food article, these goods by with said meat sample foodstuff with seasoning with the liquid rehydration, slaking is produced then.

Can be with meat sample foodstuff with seasoning liquid rehydration, fried then, so that fried meat sample food article to be provided.

Can with meat sample foodstuff with seasoning with the liquid rehydration, fried, be coated with sugar-coat then, so that the fried meat sample of icing food article to be provided.

The sugar that can contain 2-25wt% in this meat sample food article.

The oil ﹠ fat through Over emulsfication that can contain 2-25wt% in this meat sample food article.

Can contain egg white in this meat sample food article with dried solid content meter 2-20wt%.

Detailed description of the preferred embodiments

To describe meat sample foodstuff of the present invention below in detail.

Meat sample foodstuff can be produced by the following method, and said method comprises with extruder will contain batching heating and the pressurization as major ingredient of phytoprotein composition, whey protein component and water, obtain the swelling type product.

Used batching among the present invention is discussed below.

The used phytoprotein composition of the present invention comprises: derive from the protein of produce oil seed, said produce oil seed is such as soybean, pea, vegetable seed, cottonseed, peanut, sesame, safflower, sunflower, corn, safflower, coconut or the like; Derive from the protein of cereal seed, said cereal seed is such as rice, barley and wheat or the like; The protein that from above-mentioned protein, extracts or process, rice glutelin, barley prolamin, wheat prolamin, wheat gluten, glycinin, big legumelin, peanut albumin or the like; And handle the protein that obtains or their mixture by above-mentioned protein being carried out heat, acid, alkali or enzyme.

In view of nutritional properties, commercial exploitation and cost aspect, the preferred protein that derives from the produce oil seed that uses.More preferably use soybean protein.Soybean protein can be selected from: full-cream fat soybean, defatted soybean, soyabean milk powder, soy protein isolate or the like and composition thereof.

Whey protein component can be to produce the lactalbumin that obtains the process of cheese from milk.Preferably, whey protein component is selected from whey protein concentrate (WPC), lactalbumin isolate (WPI) or the like and composition thereof.

Among the present invention, the phytoprotein composition is that 95/5-45/55 (weight ratio is in drying solid) suits with the ratio of whey protein component, preferred 85/15-55/45 (weight ratio, in drying solid), more preferably 75/25-65/35 (weight ratio is in drying solid).

If the ratio of phytoprotein composition and whey protein component can cause then that greater than 95/5-45/55 tangible phytoprotein smell is arranged in final products.

If the ratio of phytoprotein composition and whey protein component less than 95/5-45/55, then can cause having the smell of strong breast and also be difficult to obtain stable swelling type matter structure product in final products.

The used water of the present invention will be discussed below.

Among the present invention, send in the extruder with batching and the dough made of water, its water content is 20-50wt%, preferably 25-45wt%, more preferably 30-40wt%.

In water content ranges so, can obtain desirable swelling type meat sample foodstuff.

Although main batching has been discussed above, can also use the protein component except that phytoprotein composition and whey protein component on demand, perhaps the composition beyond the isolating protein composition.

This protein component except that phytoprotein composition and whey protein component comprises protein that derives from animal and microorganism and composition thereof.

When being not less than 50wt% in the dry solids wt of total content in all batchings of phytoprotein and animal protein, the matter structure protein product that can obtain to have meat sample quality.

Composition beyond the isolating protein composition comprises oil ﹠ fat.Oil ﹠ fat has no particular limits, as long as they are edible, and can be selected from oil ﹠ fat that derives from animal, plant and microorganism and composition thereof.

For example, the oil ﹠ fat that derives from plant comprises soybean oil, olive oil, rapeseed oil, peanut oil, sesame oil, sunflower oil, palm oil, corn oil, palm oil, cupu oil, cottonseed oil, rice bran oil, onion oil or the like.The oil ﹠ fat that derives from animal comprises butter, lard, fish oil, whale oil etc.Above-mentioned oil ﹠ fat can be unpurified or process processing, and is classification, hydrogenation or ester exchange as process, and also can be butter, shortening, margarine, butterfat etc. or its mixture.If necessary, can contain emulsifying agent such as lecithin, vitamin, taste modifying agent, flavouring agent or the like in this oil ﹠ fat.

The used extruder of the present invention is discussed below.

The used extruder of the present invention can be any known extruder.Though for reaching the purpose of guaranteeing effect, can use single screw extrusion machine, but be the product that acquisition has strong fibrous structure and crunching quality, the preferred extruder that uses with at least two screw rods, because it is kneading forcefully, to promote the formation of matter structure product.

Extruder can be any extruder, its have batching inlet, by screw acting will prepare burden transmit device by bucket, along bucket with the device of batch mixes, compression and heating and the mould that is fitted in barrel port.Bucket can have also can not have chuck, and this chuck can be used for or can be not used in heating or cooling.

Extruder can assemble has the forward direction screw rod that transmits the batching function, and the oar blade type screw rod that can further assemble cutting screw rod, reverse cut screw rod, kneading screw rod, reverse kneading screw rod or have the kneading function, and if necessary, can further assemble counterscrew, partition (spacer), vapor lock or the like.

The matter structure condition of meat sample foodstuff can be set up according to experiment based on required meat sample foodstuff.In general, port bucket temperature is 140-190 ℃, preferred 145-185 ℃, and more preferably 150-180 ℃, and extrusion pressure is 0-50kg/cm ²It is not preferred that port bucket temperature is lower than 140 ℃, and fusion is insufficient because low temperature can cause batching, causes matter structureization deficiency and makes product not have meat sample mouthfeel.It also is not preferred that temperature surpasses 190 ℃, because high temperature can burn product and burnt burning can reduce the value of product as article of commerce.

The mould that is used for molded meat sample foodstuff can be any known mould, the mould (that is periphery mould (peripheral die)) that for example is used for the mould of extruding along the screw rod direction (that is face mould (face die)) or is used for extruding to the bucket peripheral direction.

The meat sample foodstuff that can use cutter or pulverizer so to obtain cuts into suitable size.

This meat sample foodstuff drying can be used, and drying can be finished by drum drying, fluidized bed type drying, posture drying (rack drying), freeze drying or the like in this case.

According to the present invention, swelling type meat sample foodstuff can obtain by using (coupling) phytoprotein composition and whey protein component simultaneously.This swelling is only to use whey protein component to be beyond one's reach.When the cross-sectional area of product became 1.5 times of die area, swelling was enough.

So the meat sample foodstuff that obtains is a swelling type matter structure product, its protein content is counted 50wt% or more with dry solids wt, the water that can absorb 1 times of product weight or more times is (when adding 10 weight parts waters, make 1 weight portion product 80 ℃ of following rehydrations 30 minutes, and water content is that 20wt% or fiber lower and wherein are directed then draining in the time of 1 minute on screen cloth).

Meat sample foodstuff of the present invention has airtight quality, although it is the swelling type form.Therefore, meat sample foodstuff of the present invention can come rehydration with liquid with seasoning, can be as the flavoured meat analog of processing as the true flavoured meat thereby obtain.For example, when with this flavoured meat analog when fried, it has the mouthfeel of similar fried meat.When the flavoured meat analog that this is fried further was coated with sugar-coat, it had the mouthfeel of similar syrup meat.

Below will at by with seasoning with liquid with meat sample foodstuff rehydration, the meat sample food article that obtains of slaking is described then.

Can utilize the flavoring of any kind to prepare seasoning liquid.For example, seasoning is with containing soy sauce, cooking wine, salt, spice, extract, sugar, oil ﹠ fat, egg or the like in the liquid.

Seasoning contains soy sauce, sake, salt, spice, chickens' extract, warm water or the like basically with liquid.

Preferably to the seasoning sugar that adds in the liquid based on meat sample food article meter 2-25wt%, preferred 5-20wt%.By being added on the sugar in this addition scope, the meat sample food article that the is obtained succulence that becomes.Surpass this scope of 2-25wt% as quantity of fructose, the meat sample food article that is then obtained is too sweet, is not preferred.

Used sugar has no particular limits.For example, can use liquid sugar (sucrose or the like).For example when existing based on meat sample food article meter 2.3wt% sugared, the meat sample food article that is obtained is moderate succulence.When the amount of sugar was counted 7.5wt% based on meat sample food article, the meat sample food article that is obtained is succulence and have the mouthfeel that is similar to chicken more.Yet the amount of preferred sugar does not reach 30wt% or more based on meat sample food article meter, because can cause strong sweet taste like this.

Also preferably to seasoning the oil ﹠ fat that adds in the liquid based on meat sample food article meter 2-25wt%, preferred 5-20wt% through Over emulsfication.

By being added on the oil ﹠ fat through Over emulsfication in this addition scope, the meat sample food article that is obtained succulence with becoming helpfulness.If the amount of the oil ﹠ fat of emulsification surpasses this scope of 2-25%, the meat sample food article that is then obtained is greasy, is not preferred.

This oil ﹠ fat through Over emulsfication includes but not limited to above-mentioned oil ﹠ fat (oil ﹠ fat that contains emulsifying agent such as lecithin, butter, shortening, margarine, butterfat etc.).For example, can use the oil ﹠ fat that contains emulsifying agent.For example, when existing based on the oil of meat sample food article meter 2.3wt% emulsification or when fatty, the meat sample food article that is obtained has the mouthfeel of moderate succulence.When the oil of emulsification or fatty amount when counting 7.5wt% based on meat sample food article, the meat sample food article that is obtained is succulence and have the mouthfeel that is similar to chicken more.Yet the oil or the fatty amount of preferred emulsification do not reach 30wt% or more based on meat sample food article meter, because can cause greasy taste like this.

Also preferably add in liquid based on meat sample food article in dried solid 2-20wt%, the preferred egg white of 5-15wt% to seasoning.

By being added on the egg white in this addition scope, the meat sample food article that is obtained becomes and bites away easily and mouthfeel is similar to chicken.If the amount of egg white surpasses this scope of 2-20wt%, the meat sample food article that is then obtained has strong egg white taste, is not preferred.

For example, when existing based on meat sample food article, in the egg white of dried solid 2.3wt%, the meat sample food article that is obtained can have some to bite away easily.When the amount of egg white was counted 7.5wt% based on meat sample food article, the meat sample food article that is obtained bit away easily, has the mouthfeel that is similar to chicken.Yet the amount of preferred egg white does not reach 22.5wt% or more based on meat sample food article meter, because can cause producing the egg white flavor like this.Egg white can be dry egg white.

The meat sample food article that meat sample foodstuff rehydration of the present invention obtains can be processed as common meat with liquid by water or aforesaid seasoning, and it is delicious in the extreme to taste after slaking (for example, roasting, steaming or fried).

Below at by the fried fry goods that obtain of the meat sample foodstuff that will obtain as mentioned above with and production method be described.

Before fried, wrap up in powder can for meat sample foodstuff, for example with the French fried flour of using.

Fried condition can be different, depend on the size or the French fried amount (if you are using) with flour of required meat sample food article.For example, (about 30 * 30 * 30mm), fried condition can be at 160-180 ℃ time fried 1-3 minute when the size of meat sample food article almost be common commercially available French fried chicken big or small.

Also meat sample foodstuff can be immersed in the liquid egg, wrap up in powder, descend fried 1-3 minute at 160-180 ℃ then, obtain the fry goods with farina.

After fried, can give fried meat sample food article coating sugar-coat, acquisition has more the food article of the finished product form of satisfactory outward appearance.This sugar-coat has no particular limits.

Embodiment

The present invention will be further described in following examples, these embodiment only be illustrative directly do not relate to including and extension of essence of the present invention.

(embodiment 1)

According to the ratio shown in the table 2, with defatted soy flour (FUJI SEIYU, 52% protein, 6% water, 0.5% fat) and whey protein concentrate (WPC) " CalPro " WPC8002 (CALPRO, the U.S., 79% protein, 4% water, 5% fat) homogeneous phase mixes in powder blenders, and send into (KOWA KOGYO, KEI 45-25 type) in the extruder as batching with water.The operating condition of extruder is shown in table 1.

The matter structure product that to extrude from extruder cuts into the sheet for about 30mm of length separately, and in drier drying, become 10% until water content.The matter structure product that this is dry was with 80 ℃ of warm water rehydrations of 10 times of amounts 30 minutes, and drop fell moisture 1 minute, and measured its rate of water absorption (before the hydration and the ratio between the weight) afterwards.Estimate the quality (shape, local flavor, mouthfeel) of this hydration matter structure product.By the professional expert of 10 tool experiences local flavor and mouthfeel are carried out sense organ and judge, to they marking, mark is up to 10 fens simultaneously, and is to make an appraisal in the basis with the average.Be difficult to feel think 10 fens of phytoprotein smell or newborn smell are arranged.Mouthfeel is similar to think 10 fens of roast chicken.

[table 1] extruder operating condition

Input power	20kg/hr
		The water that adds	8-9L/hr
Screw speed	200r.p.m
		Early stage bucket temperature	90-120℃
Later stage bucket temperature	140-180℃

The influence of combination comparison shape, local flavor and the mouthfeel of [table 2] defatted soybean and WPC

Sample number	??1	??2	????3	????4	????5	????6	????7	??8
									(combination ratio)
Defatted soybean	??100	??90	????80	????70	????60	????50	????40	??0
									WPC	??0	??10	????20	????30	????40	????50	????60	??200
Shape	Big cube meat	Big cube meat	Big cube meat	Big cube meat	Little cube meat	Collop	Very little sliced meat	Very little sliced meat
									(local flavor)
The phytoprotein smell	??4	??7	????10	????10	????10	????10	??10	??10
									The breast smell	??10	??10	????10	????10	????7	????4	??3	??1
The average of local flavor	??7	??8.5	????10	????10	????8.5	????7	??6.5	??5.5
									(mouthfeel)
The fiber sense	??4	??7	????10	????10	????10	????10	??10	??1
									Cut-out sense when stinging	??10	??10	????10	????10	????10	????7	??4	??1
Cunning when swallowing is along sense	??4	??4	????7	????10	????10	????7	??4	??1
									The succulence sense	??5	??5	????5	????4	????4	????4	??4	??1
The average of mouthfeel	??5.8	??6.5	????8	????8.5	????8.5	????7	??5.5	??1
									The water absorptivity	??3.0	??2.8	????2.5	????2.3	????2.2	????2.1	??1.8	??1.5

* combination is than being based on the solid weight of drying

* the evaluation of shape (as meat sample food article):

The big cube meat of " big cube meat "=similar French fried chicken (about 30mm * 30mm * 30mm)

The little cube meat of " little cube meat "=similar roast chicken (about 15mm * 15mm * 15mm)

The collop of " collop "=be similar to garlic sheet (about 10mm * 5mm * 3mm)

The very little sliced meat of " very little sliced meat "=be similar to rusk bits (about 3mm * 3mm * 3mm)

* flavor evaluation: [1] phytoprotein smell=come from smell of phytoprotein composition, [2] newborn smell=come from smell of breast.

As shown in table 2, sample 4 is the best meat sample foodstuffs of shape, local flavor and mouthfeel.The present invention has successfully suppressed to have the phytoprotein smell of specified plant protein component in the protein-contg matter structure product of meat sample mouthfeel, and this can't realize by conventional method.The increase of WPC amount can make product have the shape of reduced size, and this may be because the unsettled matter of product structureization causes, and this product can wash (flush) easily.Use can suppress the mould of product swelling, and for example cooling die can make shape be stablized, but the mouthfeel hardening of product is so that be not easy to bite away.In addition, the content of WPC surpasses 60% smell that can cause producing strong breast, and this is not favourable in meat sample foodstuff.Only the meat sample mouthfeel that can not obtain with the phytoprotein composition (sponge sample mouthfeel being arranged because can retain in the product) can successfully obtain by using phytoprotein composition and whey composition simultaneously.

(embodiment 2)

The meat sample foodstuff that contains 30%WPC that obtains in the above-mentioned test is compared with the chicken leg meat in the French fried experiment.With this meat sample foodstuff water or seasoning liquid rehydration, obtain meat sample food article (with 60 ℃ of seasonings of 5 weight portions with liquid with 1 weight portion foodstuff rehydration 3 hours, then draining on screen cloth is adjusted to reservation 3 weight parts waters or seasoning liquid with meat sample foodstuff.) this seasoning is with containing 4 portions of soy sauce, 2 portions of pure mellow wines, 1 portion of salt, 1 part of spice, 2 portions of chickens' extracts and 90 parts of warm water in the liquid.

The French fried flour " SHOYUAJI S-475 " (RIKEN VITAMIN) of using is mixed in 1: 1 ratio with water, and be applied on the meat sample food article.Then, this meat sample food article is squeezed in the white oil (FUJI SEIYU) to descend French fried 1 minute and 30 seconds in 175 ℃ soybean.

Professional expert by 10 tool experiences carries out the sense organ evaluation to quality and local flavor, is to make an appraisal in the basis then with the average.Mouthfeel is similar to think 10 fens of French quenelle.When being difficult to feel, local flavor gives 10 fens when the smell of phytoprotein smell or breast is arranged.Feel when fried chicken taste and to give 10 fens when being equivalent to the taste of real French fried chicken.

The comparison of [table 3] French fried food

Sample number	????9	????10	????11
				The combination ratio
Chicken leg meat	????100	????-	????-
				Sample number 4	????-	????25	????25
Water	????-	????75	????-
				Seasoning liquid	????-	????-	????75
Mouthfeel
				The fiber sense	????10	????9	????9
Cut-out sense when stinging	????10	????7	????7
				Cunning when swallowing is along sense	????9	????7	????7
The succulence sense	????9	????3	????4
				The mouthfeel average	????9.5	????6.5	????6.8
Local flavor
				The smell of phytoprotein smell/breast	????10	????10	????10
French fried chicken taste	????10	????5	????8
				The local flavor average	????10.0	????7.5	????9.0

According to the evaluation result shown in the table 3, sample 10 (the water rehydration) has the taste of poor similar French fried chicken.Sample 11 (with seasoning with the liquid rehydration) has successfully kept flavoring and has showed and the similar taste of French fried chicken taste, but succulence sense deficiency should compensate.

(embodiment 3)

According to the result of embodiment 2, detection contains the effect of replenishing sugar in the meat sample food article of 30%WPC meat sample foodstuff making in use.The liquid sugar that uses the sucrose base-material is as sugar.Similar fashion according to embodiment 2 is produced, is prepared and estimates.

The comparison of [table 4] French fried benefit sugar type meat sample food article

Sample number	????12	????13	????14	????15	????16
						The combination ratio
Sample number 4	????25	????25	????25	????25	????25
						Seasoning liquid	????72.7	????67.5	????60.0	????52.5	????45.0
Sugar	????2.3	????7.5	????15.0	????22.5	????30.0
						Mouthfeel
The fiber sense	????9	????9	????9	????9	????9
						Cut-out sense when stinging	????7	????7	????7	????7	????7
Cunning when swallowing is along sense	????7	????7	????7	????7	????7
						The succulence sense	????5	????6	????6	????6	????6
The mouthfeel average	????7.0	????7.3	????7.3	????7.3	????7.3
						Local flavor
The smell of phytoprotein smell/breast	????10	????10	????10	????10	????10
						French fried chicken taste	????8	????8	????8	????7	5 (sweet)
The local flavor average	????9.0	????9.0	????9.0	????8.5	????7.5

According to the evaluation result shown in the table 4, when having 2.3wt% sugared in the product, meat sample food article is moderate succulence.When having 7.5wt% sugared in the product, meat sample food article is succulence more, has the mouthfeel that is similar to chicken.Yet, in meat sample food article sugar amount reach 30wt% or mostly be not preferred because can cause strong sweet taste like this.

According to the average of mouthfeel and local flavor, preferred sugar content thinks 7.5% and 15% in the meat sample food article.

(embodiment 4)

According to the result of embodiment 2, detection contains the effect of replenishing fat in the meat sample food article of 30%WPC meat sample foodstuff making in use.Use a kind of fat " UNISHORTEF " (FUJI SEIYU) of emulsifying agent that contains as fat.Similar fashion according to embodiment 2 is produced, is prepared and estimates.

The comparison of [table 5] French fried benefit lard type meat sample food article

Sample number	????17	????18	????19	????20	????21
						The combination ratio
Sample number 4	????25	????2?5	????25	????25	????25
						Seasoning liquid	????72.7	????67.5	????60.0	????52.5	????45.0
Fat	????2.3	????7.5	????15.0	????22.5	????30.0
						Mouthfeel
The fiber sense	????9	????9	????9	????9	????9
						Cut-out sense when stinging	????7	????7	????7	????7	????7
Cunning when swallowing is along sense	????7	????8	????8	????9	????9
						The succulence sense	????6	????7	????7	????8	????8
The mouthfeel average	????7.3	????7.8	????7.8	????8.3	????8.3
						Local flavor
The smell of phytoprotein smell/breast	????10	????10	????10	????10	????10
						French fried chicken taste	????8	????8	????8	????7	5 (being bored with)
The local flavor average	????9.0	????9.0	????9.0	????8.5	????7.5

According to the evaluation result shown in the table 5, when having 2.3wt% fatty in the product, meat sample food article is moderate succulence.When having 7.5wt% fatty in the product, meat sample food article is succulence more, has the mouthfeel that is similar to chicken.Swallow sliding compliance and became satisfactory, and further improved at 22.5% o'clock at 7.5% o'clock.Yet, in meat sample food article fat amount reach 30wt% or mostly be not preferred because can cause greasy like this.Thus, according to the average of mouthfeel and local flavor, preferred fat content thinks 7.5% and 15% in the meat sample food article.

(embodiment 5)

According to the result of embodiment 2, detection contains the effect of replenishing egg white in the meat sample food article of 30%WPC meat sample foodstuff making in use.Here used egg white is Powdered.Similar fashion according to embodiment 2 is produced, is prepared and estimates.

[table 6] mends the comparison of the French fried meat sample food article of egg white type

Sample number	????22	????23	????24	??25
					The combination ratio
Sample number 4	????25	????25	????25	??25
					Seasoning liquid	????72.7	????67.5	????60.0	??52.5
Dry egg white	????2.3	????7.5	????15.0	??22.5
					Mouthfeel
The fiber sense	????9	????9	????9	??9
					Cut-out sense when stinging	????8	????9	????9	??9
Cunning when swallowing is along sense	????7	????7	????7	??7
					The succulence sense	????4	????4	????4	??4
The mouthfeel average	????7.0	????7.3	????7.3	??7.3
					Local flavor
The smell of phytoprotein smell/breast	????10	????10	????10	??10
					French fried chicken taste	????8	????8	????7	5 (albumen smells)
The local flavor average	????9.0	????9.0	????8.5	??7.5

According to the evaluation result shown in the table 6, when having the egg white of 2.3wt% in the product, the quality of meat sample food article has some hard.When having the egg white of 7.5wt% in the product, the quality of meat sample food article is harder, has the mouthfeel that is similar to chicken.Yet, in meat sample food article, the amount of egg white reach 22.5wt% or mostly be not preferred because can cause in product producing the egg white flavor like this.Thus, according to the average of mouthfeel and local flavor, preferred egg white content thinks 7.5% and 15% in the meat sample food article.

(embodiment 6)

According to the result of embodiment 2-5, detection contains the effect of Combination of replenishing sugar, fat and egg white in the meat sample food article of 30%WPC meat sample foodstuff making in use, and detects the effect that is coated with sugar-coat.Contain 40 parts of water, 23 parts of tomato catsups, 10 portions of vinegar, 9 portions of sugar, 5 parts of farinas, 4 parts of soybean squeezing white oils, 4 portions of chilli bean sauce, 4 parts of thick soy sauces and 1 part in the sugar-coat and stew chicken soup (every kind batching all be commercially available acquisition) in clear soup.

[table 7] (being coated with sugar-coat or not enrobed) mended the comparison of sugar, fat and the French fried meat sample food article of egg white type

Sample number	????26	????27	????28
				The combination ratio
Chicken leg meat	????100	????0	????0
				Sample number 4	????0	????25	????25
Seasoning liquid	????0	????52.5	????52.5
				Sugar	????0	????7.5	????7.5
Fat	????0	????7.5	????7.5
				Dry egg white	????0	????7.5	????7.5
Sugar-coat	Exist	No	Exist
				Mouthfeel
The fiber sense	????10	????9	????9
				Cut-out sense when stinging	????10	????9	????9
Cunning when swallowing is along sense	????10	????8	????9
				The succulence sense	????10	????8	????9
The mouthfeel average	????10.0	????8.5	????9.0
				Local flavor
The smell of phytoprotein smell/breast	????10	????10	????10
				French fried chicken taste	????10	????8	????9
The local flavor average	????10.0	????9.0	????9.5

According to the evaluation result shown in the table 7, when the sugar that has the 7.5wt% that respectively does for oneself in the meat sample food article, fat and egg white, mouthfeel cuts off sense in the fiber sense, when stinging, all becoming aspect sliding all along sense and succulence sense when swallowing more is similar to chicken.The result of coating sugar-coat, the outward appearance of finished product form becomes more satisfactory and more is similar to chicken.

According to the present invention, can produce a kind of meat sample foodstuff, it has the mouthfeel (fiber sense, sliding suitable when biting away and swallowing easily) that is similar to meat, local flavor (less generation is from the smell and the newborn certainly smell of less generation of phytoprotein composition) and the seasoning of liking easily.

In addition, by utilizing said meat sample foodstuff, can also produce a kind of succulence meat sample food article (as, fried food, icing fried food, seasoned food or the like).

These advantages are because the combination of phytoprotein composition and whey composition produces.The conventional meat sample food article of being made as major ingredient by the phytoprotein composition has the spongy quality of swelling and is difficult to swallow.Yet of the present invention have the airtight and fibrous quality of meat sample by using the meat sample foodstuff of producing with the phytoprotein composition of whey protein component coupling, and can bite away and swallow sliding suitable easily.In addition, only use the residual smell that phytoprotein is arranged in the product that the phytoprotein composition obtains, and only use the residual smell that breast is arranged in the product that whey protein component obtains.Yet, the two coupling can be suppressed the two smell, and allow the easy seasoning of product that obtained, but provide seasoning to become to be subjected to the people to like the meat sample foodstuff of local flavor thus.By with any seasoning with liquid with said meat sample foodstuff rehydration, can obtain the flavoured meat analog, and as true flavoured meat, process.This flavoured meat analog can be cure into meat sample food article.

In addition, the present invention proposes a kind of mode of in producing gratifying finished product meat sample food article, utilizing phytoprotein composition and whey protein component (, not being utilized effectively) although they have abundant nutritional properties.

Claims (9)

1, a kind of meat sample foodstuff by will contain batching heating and the pressurization as major ingredient of phytoprotein composition, whey protein component and water with extruder, is produced to obtain the swelling type product.

2, the meat sample foodstuff of claim 1, wherein the phytoprotein composition is 95/5-45/55 (in the dry solids wt ratio) with the ratio of whey protein component.

3, claim 1 or 2 meat sample foodstuff, wherein the phytoprotein composition derives from soybean.

4, a kind of meat sample food article, by with seasoning with liquid with claim 1-3 each meat sample foodstuff rehydration, then slaking is produced.

5, a kind of fried meat sample food article, by with seasoning with liquid with claim 1-3 each meat sample foodstuff rehydration, follow fried production.

6, a kind of iced guai fried meat sample food article, by with seasoning with liquid with claim 1-3 each meat sample foodstuff rehydration, then fried meat sample food article fried, that so obtain with sugar-coat coating is then produced.

7, wherein there is the sugar based on meat sample food article meter 2-25wt% in each meat sample food article of claim 4-6.

8, each meat sample food article of claim 4-6, wherein exist based on meat sample food article meter 2-25wt% through the oil of Over emulsfication or fatty.

9, each meat sample food article of claim 4-6 wherein exists based on the egg white of meat sample food article with dried solid content meter 2-20wt%.