JP2024015922A - Granular material containing vegetable protein, method for improving the texture of processed animal food or meat-like processed food using the granular material, and processed meat food or meat-like processed food containing the granular material - Google Patents

Abstract

[Problem] It is possible to improve the texture of processed meat foods with reduced amounts of animal meat ingredients and processed meat-like foods with plant-based ingredients substituted for animal meat ingredients, thereby achieving both cost reduction and improved texture. To provide plant-based food raw materials that can be used as food ingredients. [Solution] A granular material containing vegetable protein, which passes through a sieve with an opening of 2 mm, has a compressive stress of 1 kg to 3.5 kg when swollen with water at 20°C, and has a compressive stress of 1 kg to 3.5 kg for 20 minutes at room temperature. The granules have a water absorption rate of 280% to 400% at ℃. [Selection diagram] None

Description

The present invention aims to improve the texture of processed meat foods in which the amount of animal meat ingredients is reduced, such as by substituting a portion of the animal meat ingredients with plant-based ingredients, and in meat-like processed foods in which the animal meat ingredients are replaced with plant-based ingredients. a method for improving the texture of processed meat foods or meat-like processed foods containing reduced amounts of meat raw materials by using the granules; and livestock meat containing the granules and having improved texture. This invention relates to processed meat or meat-like processed foods with reduced raw materials.

In recent years, processed meat foods such as hamburgers, meatballs, and dumplings have been avoiding animal ingredients due to environmental issues such as global warming, unstable or rising prices of meat ingredients, and health consciousness. Against this background, there is an increasing demand for meat-like processed foods that reduce the amount of meat ingredients in processed meat foods and replace animal meat ingredients with plant-based ingredients. Attempts are being made to

For example, in order to obtain processed meat products that are soft and juicy without impairing the physical properties of the dough, specific vegetable polysaccharides such as native gellan gum are contained as gelling agents, and the melting point is 50%. A technique for preparing a dough for processed meat products by adding a gelatinous material having a temperature of 85° C. to 85° C. and dispersing it non-uniformly, and then heating the dough to produce processed meat products (Patent Document 1), food A granular material containing 45% by weight or more of starch, which has a moderately high water absorption rate when added to food or feed, and suppresses dripping and stickiness characteristic of starch even after water absorption, The granules contain 7% by weight or more of starch with an amylose content of 5% by weight or more that has been acid-treated, oxidized or enzyme-treated, have a specific water absorption rate and compression water separation rate, and have a mesh opening of 0.5mm. A granular material (Patent Document 2) has been proposed in which the content of particles that do not pass through a sieve is 40% by weight or more and 100% by weight or less.
The use of soybean protein to improve the texture of processed meat foods is also being considered. For example, as a soybean protein material that can satisfy both the moderately chewy texture similar to meat fibers and the appearance that blends well with meat, the hardness after swelling and heating is 4.0 kg to 6.5 kg. A granular soy protein material with a water absorption rate of 380% to 500% has been proposed (Patent Document 3).
Furthermore, in order to provide ground meat or ground meat-like processed food with improved texture and juiciness, the porous material contains powdered vegetable protein and has a particle size that can pass through a 4 mm sieve. Using the emulsion in processed food dough (Patent Document 4), adding part or all of the textured soybean protein as it is without swelling it with water or seasoning liquid, with a water content of 10% by mass or less, and processing it. It has been proposed to prepare a food dough (US Pat. No. 5,001,302).

However, when plant polysaccharides such as starch are used in the production of processed meat foods, they may have a unique slimy texture, and when plant proteins are used, they may produce off-flavors due to this. There was a problem in that a good taste and texture could not be obtained.
Therefore, in processed meat foods in which some of the meat ingredients are replaced with plant-based ingredients to reduce the amount of meat ingredients, and in meat-like processed foods in which the meat ingredients are replaced with plant-based ingredients, costs can be reduced and texture improved. There is a need to balance this with improvement.

Japanese Patent Application Publication No. 2009-028003 Japanese Patent Application Publication No. 2014-121272 JP 2018-126094 Publication JP2021-048807A JP2021-048808A

Therefore, the present invention aims to provide plant-based processed foods that can reduce costs and improve texture in processed meat foods with reduced amounts of animal meat ingredients and processed meat-like foods in which animal meat ingredients are replaced with plant-based ingredients. The purpose is to provide food raw materials for

As a result of intensive studies to solve the above problems, the present inventors have found that a granular material containing vegetable protein that passes through a sieve with a mesh size of 2 mm has a compressive stress when swollen with water at 20°C. A granular material weighing 1 kg to 3.5 kg with a water absorption rate of 280% to 400% at 20°C for 20 minutes at room temperature improves the texture of processed meat foods and processed meat-like foods with reduced meat ingredients. The inventors have discovered that it is possible to do so, and after further investigation, they have completed the present invention.

That is, the present invention relates to the following.
[1] A granular material containing vegetable protein that passes through a sieve with an opening of 2 mm, has a compressive stress of 1 kg to 3.5 kg when swollen with water at 20°C, and is heated at 20°C for 20 minutes at room temperature. A granular material having a water absorption rate of 280% to 400%.
[2] The granular material according to [1], wherein the vegetable protein is one or more selected from the group consisting of soybean protein and pea protein.
[3] The granular material according to [1], wherein the granular material containing vegetable protein contains soybean protein and a plant body containing protein.
[4] The granular material according to any one of [1] to [3], wherein the retention rate of water at 20° C. at room temperature is 90% to 98%.
[5] In processed meat foods or meat-like processed foods with reduced amounts of meat ingredients, water added in addition to animal meat ingredients or meat substitute ingredients as raw materials for these foods, and water added in place of reduced animal meat ingredients. When the total amount of water added is 10% by mass or less, 0.2 to 10 parts by mass of dry weight is added to 100 parts by mass of livestock meat raw materials or meat substitute raw materials, [1] to [ 4]. The granular material according to any one of [4].
[6] A granular material containing vegetable protein that passes through a sieve with an opening of 2 mm, has a compressive stress of 1 kg to 3.5 kg when swollen with water at 20°C, and is heated at 20°C for 20 minutes at room temperature. Processed meat food or meat-like processed food with reduced amount of meat ingredients, including adding granules having a water absorption rate of 280% to 400% to the processed meat food or meat-like processed food with reduced amount of animal meat ingredients. How to improve the texture of processed foods.
[7] The improvement method according to [6], wherein the vegetable protein is one or more selected from the group consisting of soybean protein and pea protein.
[8] The improvement method according to [6], wherein the granular material containing vegetable protein is prepared from soybean protein and a plant containing protein.
[9] The improvement method according to any one of [6] to [8], wherein the granular material containing vegetable protein has a retention rate of 20° C. water at room temperature of 90% to 98%.
[10] In animal meat processed foods or meat-like processed foods in which the amount of animal meat ingredients is reduced, the amount of granular material containing vegetable protein added is water added in addition to the animal meat ingredients or meat substitute raw materials as raw materials for these foods. , and when the total amount of water added in place of the reduced meat raw material is 10% by mass or less, 0.2 parts by mass of dry weight per 100 parts by mass of livestock raw materials or meat substitute raw materials. The improvement method according to any one of [6] to [9], wherein the amount is 10 parts by mass.
[11] A granular material containing vegetable protein that passes through a sieve with an opening of 2 mm, has a compressive stress of 1 kg to 3.5 kg when swollen with water at 20°C, and is heated at 20°C for 20 minutes at room temperature. A processed meat food or meat-like processed food containing reduced amounts of meat raw materials, which contains particulate matter having a water absorption rate of 280% to 400%.
[12] The processed meat food or processed meat-like food according to [11], wherein the vegetable protein is one or more selected from the group consisting of soybean protein and pea protein.
[13] The processed meat food or processed meat-like food according to [11], wherein the granular material containing vegetable protein contains soybean protein and a plant containing protein.
[14] The processed meat food or processed meat-like product according to any one of [11] to [13], wherein the granular product containing vegetable protein has a retention rate of 20°C water at room temperature of 90% to 98%. food.
[15] In processed meat foods or meat-like processed foods with reduced amounts of animal meat ingredients, water added in addition to animal meat ingredients or meat substitute raw materials as raw materials for these foods, and water added in place of reduced animal meat ingredients. When the total amount of water added is 10% by mass or less, the content of the granular material containing vegetable protein is 0.2 g to 10 g in dry weight per 100 g of meat raw material or meat substitute raw material, The processed animal food or meat-like processed food according to any one of [11] to [14].

ADVANTAGE OF THE INVENTION According to the present invention, it is possible to provide a granular material containing vegetable protein, and the granular material can be used in processed meat foods and meat-like processed foods with reduced amounts of meat ingredients, such as juiciness, grainy texture, animal meat ingredients or It is useful as a plant-based food material that can improve texture, such as compatibility with livestock meat substitute raw materials, and can reduce manufacturing costs and improve texture.
Furthermore, the present invention improves the texture of processed meat foods and meat-like processed foods with reduced amounts of meat ingredients, which can improve textures such as juiciness, graininess, and compatibility with meat ingredients or meat substitute ingredients. method can be provided.
Furthermore, according to the present invention, a processed meat food or a processed meat-like food containing reduced amounts of meat raw materials, which has improved texture such as juiciness, grain texture, and compatibility with meat raw materials or meat substitute raw materials, is produced. This makes it possible to reduce costs and improve texture at the same time.

The present invention provides granular materials (hereinafter sometimes referred to as "the granular materials of the present invention" hereinafter) that can be contained as plant food raw materials in processed meat foods or meat-like processed foods with reduced amounts of meat raw materials. )I will provide a.
The granules of the present invention are granules containing vegetable protein, pass through a sieve with an opening of 2 mm, have a compressive stress of 1 kg to 3.5 kg when swollen with water at 20°C, and have a compressive stress of 1 kg to 3.5 kg at room temperature. The water absorption rate of water at 20°C per minute is 280% to 400%.

In the present invention, "granular material containing vegetable protein" refers to vegetable protein extracted, separated, or concentrated from a plant containing protein, or a fraction containing the vegetable protein. It refers to granules prepared by granulating by extrusion molding, drying, crushing, and sieving.
As the plant body containing protein, any organ or part of a plant containing protein that is edible can be used without particular restriction, such as soybean, pea, fava bean, mung bean, etc. , seeds of legumes such as chickpeas, seeds of wheat, rye, etc., stalks of asparagus, inflorescences and stalks of broccoli, edamame (immature seeds of soybeans), fruits such as Brussels sprouts, corn, buckwheat, avocado, banana, etc. Can be mentioned.
Since it is possible to prepare granules containing vegetable proteins that are compatible with meat raw materials or meat substitute raw materials and can impart a good grain texture, wheat seeds and Legume seeds are preferably used, and legume seeds are more preferably used. As the legume seeds, peas and soybeans are preferably used, and soybeans are more preferably used.
As a method for extracting, separating, or concentrating proteins from a protein-containing plant body, methods commonly used in the food field can be adopted, such as extraction with an alkaline aqueous solution and then neutralization with an acid. Methods include:

In the present invention, the granules containing vegetable protein include preferably granules containing one or more selected from the group consisting of soybean protein and pea protein, more preferably containing soybean protein. Examples include granular materials. Further, granules prepared from soybean protein and a plant containing the protein are more preferred.
Granules containing soybean protein are defatted soybeans obtained by removing the seed coat from soybean (Glycine max) seeds and removing fats and oils, or concentrated soybean proteins obtained by washing the defatted soybeans with alcohol or acid to remove sugars and ash. It is prepared by granulating by extrusion, drying, crushing, and sieving.
In addition, granules prepared from soybean protein and protein-containing plants include concentrated proteins obtained by washing defatted soybeans with alcohol or acid to remove sugars and ash, and proteins extracted from defatted soybeans with water or alkali. Alternatively, protein separated from defatted soybeans by water or alkali extraction or acid precipitation is mixed with protein-containing plant matter, granulated by extrusion, dried, crushed, and sieved. It is prepared by Examples of the protein-containing plants to be mixed with proteins concentrated, extracted, or separated from defatted soybeans include the above-mentioned plants.
For the purpose of the present invention, granules prepared from soybean protein and a plant containing protein are preferably used as granules containing vegetable protein. It is more preferable to use whole soybean flour, germinated peas, and germinated soybeans as the containing plants, mix them, extrude them using an extruder, dry them, crush them, and sieve them to prepare granules. It will be done.

In the present invention, the granules containing vegetable protein preferably have a protein content of 50% by mass or more, more preferably 55% to 75% by mass.

In the present invention, the granules containing vegetable protein include differences in the type of plant containing the protein used as a raw material, differences in the preparation method of vegetable protein, differences in conditions such as extrusion molding, drying, etc. Depending on the method and conditions, one type of vegetable protein granules with different protein content, particle size distribution, etc. may be selected and used alone, or two or more types may be selected and used in combination. Good too.

The granules of the present invention include salt, sugar, soy sauce, amino acid salts, nucleic acid salts, yeast extract, meat extract, in addition to the above-mentioned vegetable proteins and protein-containing plants, to the extent that the characteristics of the present invention are not impaired. seasonings such as; animal proteins such as egg white, gelatin, and casein; hydrolysates and partially decomposed products of the animal proteins; pH adjusters such as organic acid salts (fumarates, etc.); polymerized phosphates, etc. It may contain common food additives such as chelating agents; pigments; acidulants; spices such as pepper and nutmeg; and fragrances.

The granular material of the present invention is a granular material that passes through a sieve with an opening of 2 mm, that is, a granular material with a particle size of 2.0 mm or less.
The granular material of the present invention has a particle size of 2.0 mm to 1.0 mm, although the influence of the particle size distribution is not so large as long as the particle size measured by the sieving method is 2.0 mm or less. It is preferable to include. As a preferred embodiment of the present invention, for example, about 7% of the diameters are between 2.0 mm and more than 1.7 mm, about 13% are between 1.7 mm and more than 1.4 mm, and about 13% are between 1.4 mm and more than 1.0 mm. Examples include particles showing a particle size distribution in which approximately 30% of particles are 1.0 mm or less, and approximately 50% are 1.0 mm or less.

In the granular material of the present invention, the compressive stress when swollen with water at 20°C, that is, the compressive stress measured with a texture analyzer under the conditions described below when swollen with water at 20°C, is 1 kg to 3 kg. .5 kg, preferably 1.5 kg to 3.2 kg.
The above-mentioned compressive stress is a physical property value indicating the hardness of the granular material of the present invention when it is chewed and crushed with the back teeth.

Furthermore, in the granular material of the present invention, the water absorption rate of water at 20°C for 20 minutes at room temperature, measured by the method described below, is 280% to 400%, preferably 300% to 380%.
Further, in the granular material of the present invention, the retention rate of water at 20° C. at room temperature, measured by the method described below, is preferably 90% to 98%, more preferably 93% to 97%.
Note that "room temperature" refers to room temperature defined in the 18th revised Japanese Pharmacopoeia General Rules, that is, 1°C to 30°C.

As described above, the granules of the present invention are produced by adding the above-mentioned food additives to defatted soybeans or concentrated soybean protein prepared from the defatted soybeans, if necessary, and extruding the mixture using an extruder or the like to form granules. A granulated material prepared by drying, a concentrated protein prepared from defatted soybeans, a protein extracted from defatted soybeans, or a protein separated from defatted soybeans is mixed with a plant body containing protein. Add the above food additives as necessary, extrude and granulate using an extruder, etc., and dry the resulting granulated product using a food cutter such as Comitrol Processor (Urschel Japan Co., Ltd.). It can be manufactured by crushing and sieving.
The defatted soybeans used in the production of the granules of the present invention and the soybean proteins concentrated, extracted, or separated from the defatted soybeans can be prepared and used by common soybean protein extraction, separation, and purification methods. However, commercially available products provided by various companies can also be used.

In the most preferred embodiment of the present invention, the granules are prepared by adding and mixing whole soybean flour, germinated soybeans, and germinated peas to powdered isolated soybean protein, adding the above-mentioned food additives as necessary, and producing a biaxial extract. Examples include granules obtained by extrusion molding using a ruder, drying, pulverizing granules using a Comitrol processor (Ashel Japan Co., Ltd.), and sieving the granules.
The powdered isolated soybean protein used in the production of the above granules is obtained by separating the protein from defatted soybeans through water or alkali extraction, acid precipitation, and alkali neutralization, and then drying the protein by spray drying or other methods to form a powder. However, commercially available products provided by various companies as powdered isolated soy protein can also be used.
Further, soybean whole grain flour can be prepared by pulverizing soybeans from which the seed coat has been removed, but commercially available products provided by various companies can also be used as soybean whole grain flour. As the germinated soybeans and peas, soybeans and peas can be germinated under normal germination conditions and used.

The granular material of the present invention is used by being added to a processed meat food or a processed meat-like food containing reduced amounts of meat raw materials.
In the present invention, "processed meat food" refers to meat, that is, the meat of livestock such as cows, pigs, horses, sheep, goats, rabbits, chickens, ducks, ducks, turkeys, domestic ducks, quail, guinea fowl, geese, etc. Processing of poultry meat such as shredding, shredding, crushing, kneading, shaping, drying, salting, miso-pickling, soy sauce-pickling, heating (boiling in water, steaming, grilling, frying, smoking, etc.), fermentation, etc. refers to food prepared by serving food.
For the purpose of the present invention, meat processed food such as ham, bacon, sausage, hamburger steak, meatballs, shumai, gyoza, meatballs, minced meat cutlets, etc., from the above-mentioned livestock and poultry is shredded into ground meat, A preferred example is a meat paste product obtained by adding salt, spices, etc., kneading, shaping, and subjecting it to the above-described heat treatment.
Therefore, in the present invention, "processed meat food with reduced amount of meat raw materials" refers to meat that is the raw material of the above-mentioned processed meat food, i.e., by substituting part of the meat raw material with plant-based raw materials, etc. Processed meat food with reduced content of meat ingredients. Furthermore, in the present invention, "animal meat-like processed food" refers to a processed food prepared by substituting the animal meat raw material with a meat substitute material such as a vegetable material having a meaty texture in the above-mentioned animal meat processed food.
The granular material of the present invention can be used as a substitute for water added in addition to meat raw materials or meat substitute raw materials as a raw material for these foods in livestock meat processed foods or livestock meat-like processed foods with reduced livestock meat raw materials, and as a substitute for reduced livestock meat raw materials. When the total amount of water added to the water is 10% by mass or less, preferably 0.2 parts by mass to 10 parts by mass are added in terms of dry weight per 100 parts by mass of livestock meat raw materials or meat substitute raw materials, More preferably, it is added in an amount of 0.4 parts by mass to 7 parts by mass.

The granular material of the present invention can satisfactorily improve textures such as juiciness, grainy texture, and compatibility with meat raw materials or meat substitute raw materials in processed meat foods or meat-like processed foods containing reduced amounts of meat raw materials. can. Therefore, the granular material of the present invention is useful as a plant-based food raw material for improving the texture of processed meat foods or processed meat-like foods containing reduced amounts of animal meat ingredients.

The present invention also provides a method for improving the texture of a processed animal food or a processed animal meat-like food containing reduced amounts of animal meat ingredients (hereinafter also referred to as the "improving method of the present invention" in this specification).
The improvement method of the present invention is a granular material containing vegetable protein, which passes through a sieve with an opening of 2 mm, has a compressive stress of 1 kg to 3.5 kg when swollen with water at 20° C., and has a compressive stress of 1 kg to 3.5 kg at room temperature. The method includes adding granules having a water absorption rate of 280% to 400% per minute at 20° C. to a processed meat food or a processed meat-like food containing reduced amounts of meat raw materials.

In the improvement method of the present invention, "processed meat food with reduced amount of meat raw materials", "processed meat-like food" and "granular material containing vegetable protein added to these" are sieved with a sieve with an opening of 2 mm. , the compressive stress when swollen with water at 20°C is 1 kg to 3.5 kg, and the water absorption rate of water at 20°C for 20 minutes at room temperature is 280% to 400%. As described above for the granular material.
"Added to processed meat foods or meat-like processed foods with reduced amounts of meat ingredients" means that the above-mentioned vegetable protein is This refers to the addition of granules containing .
From the perspective of improving the texture of processed meat foods or processed meat-like foods with reduced amounts of meat ingredients, it is possible to add the above-mentioned plant protein-containing granules to meat ingredients, meat substitute ingredients, and other ingredients. It is preferable to mix them.
The amount of the above-mentioned vegetable protein-containing granular material added to the livestock meat raw material or livestock meat substitute raw material is as described above for the granular material of the present invention.

The improvement method of the present invention can satisfactorily improve textures such as juiciness, grain feel, and compatibility with meat raw materials or meat substitute raw materials in livestock processed foods or livestock meat-like processed foods containing reduced amounts of meat raw materials.

Furthermore, the present invention provides a processed meat food or a processed meat-like food with reduced amounts of meat raw materials, which has improved texture such as juiciness, grain texture, and compatibility with meat raw materials or meat substitute raw materials. Hereinafter, hereinafter, the food product (also referred to as the "food product of the present invention") is provided.
The food of the present invention is a granular material containing vegetable protein, which passes through a sieve with an opening of 2 mm, has a compressive stress of 1 kg to 3.5 kg when swollen with water at 20°C, and has a compressive stress of 1 kg to 3.5 kg for 20 minutes at room temperature. Contains granules having a water absorption rate of 280% to 400% at 20°C.

In the food of the present invention, "processed meat food with reduced amount of meat raw materials", "processed meat-like food", and "granular material containing vegetable protein, passed through a sieve with a mesh size of 2 mm, and heated at 20°C Regarding "granules having a compressive stress of 1 kg to 3.5 kg when swollen with water and a water absorption rate of 280% to 400% of water at 20°C for 20 minutes at room temperature,"That's right.
The content of the above-mentioned particulate matter in the food of the present invention is determined by the amount of water added in addition to the meat raw material or meat substitute raw material as a raw material of these foods in the livestock meat processed food or livestock meat-like processed food with reduced livestock meat raw materials, and the reduced content of the particulate matter in the food of the present invention. When the total amount of water added in place of the meat raw material is 10% by mass or less, the dry weight is preferably 0.2 g to 10 g per 100 g of the meat raw material or meat substitute raw material, and more Preferably it is 0.4g to 7g. Furthermore, in the food of the present invention, the total amount of water added in addition to the meat raw material or meat substitute raw material as a raw material for the food of the present invention, and the water added in place of the reduced meat raw material is 10 mass. % or less, the content of the granules of the present invention based on the total amount of the food of the present invention is preferably 0.01% by mass to 9% by mass, more preferably 0.04% by mass in terms of dry weight. ~6% by mass.

The food of the present invention includes meat raw materials or meat substitute raw materials such as vegetable raw materials having a meaty texture, animal and vegetable oils and fats such as beef tallow, pork fat, and salad oil; eggs such as whole eggs, egg whites, and egg yolks in addition to the above granular materials; Dairy products such as cheese and milk; Grain flours such as rice flour, wheat flour, and potato starch; Bread crumbs; Vegetables such as cabbage, Chinese cabbage, and onions; Purified water, water for food production such as tap water, processed meat foods and processed meat-like foods Raw materials commonly used in the production of salt, sugar, soy sauce, amino acid salts, nucleic acid salts, yeast extracts, meat extracts, and other seasonings; pH adjusters such as organic acid salts (fumarates, etc.); polymerized phosphorus; It may contain common food additives such as chelating agents such as acid salts; pigments; acidulants; spices such as pepper and nutmeg; and fragrances.

The food of the present invention is produced by adding the above-mentioned granules to raw materials for meat, meat substitute raw materials, and other raw materials commonly used in the production of processed meat foods and processed meat-like foods, and adding the above-mentioned general additives as necessary. The ingredients are added and mixed, and if necessary, kneaded, divided, shaped, heated (cooked, boiled, baked, steamed, fried, etc.), sterilized, etc. using methods and conditions normally used in food production. It can be manufactured using
The food product of the present invention can also be packaged, filled into containers, etc. using commonly used methods and conditions.
Furthermore, the food of the present invention can be stored under refrigeration or freezing in a state where it is divided into portions, molded, etc., or packaged and filled in a container, etc. Regarding the conditions and means for refrigeration and freezing, conditions and means generally employed in the food field can be employed.

In the food of the present invention, manufacturing costs can be reduced, and textures such as juiciness, meat texture, and compatibility with meat raw materials or meat substitute raw materials can be favorably improved.

Further, the present invention will be explained in detail with reference to Examples.

[Examples 1 to 8] Granules containing soybean protein With the composition shown in Table 1, each component was mixed in a ribbon mixer, extruded and granulated in a twin-screw extruder, and dried. It was pulverized using a Comitrol processor (Ashel Japan Co., Ltd.). Next, the pulverized material was sieved using a sieve with an opening of 2.0 mm, and the granules passing through the sieve were collected and adjusted to have the particle size distribution shown in Table 2. Granules containing 4 to 8 soybean proteins were prepared. In addition, the granules that pass through a sieve with an opening of 2.0 mm are sieved using a sieve with an opening of 1.0 mm, and the granules remaining on the sieve (particle size = 2.0 mm to 1.0 mm) The granules containing soybean protein of Example 2 were defined as the granules containing soybean protein, and the granules passing through the sieve (particle size = 1.0 mm or less) were defined as the granules containing soybean protein of Example 3. Hereinafter, these will be referred to as "granules of Example 1", respectively. The protein content of the granules of Examples 1 to 8 was 66% by mass when determined by the combustion method (modified Dumas method).
In addition, as each component shown in Table 1, the following were used.
(1) Powdered isolated soybean protein: Prepared by alkali extraction from defatted soybeans, adding acid to precipitate the separated protein, neutralizing it with alkali, and spray drying (protein content = 90% by mass). Using.
(2) Whole soybean flour: Powdered soybeans from which the seed coat had been removed were used.
(3) Germinated soybeans and germinated peas: Food soybeans and peas were allowed to germinate in a germination tank at 15° C. or higher for at least one day.
(4) Seasoning: Commercially available products for meat and beans were used.

For each of the granules of Examples 1 to 8, the water absorption rate of 20°C water at room temperature for 20 minutes and the compressive stress upon swelling with 20°C water were measured as described below. Furthermore, for the granules of Example 1 and Examples 4 to 8, the retention rate of water at 20° C. at room temperature was measured as described below. At that time, commercially available granular soy protein ("Apex 350" (Fuji Oil Co., Ltd.)), granular processed starch ("Neotrust W-120" (J-Oil Mills Co., Ltd.)) and fibrous granular starch were used. ("Tex Design Fibre A-120" (J-Oil Mills Co., Ltd.)) were used as Comparative Examples 1 to 3, respectively, and measurements were performed in the same manner.
(1) Water absorption rate of 20°C water for 20 minutes at room temperature Put 30g of each sample of each granular material of Example and Comparative Example into a 500mL beaker, add 20°C water, and leave for 20 minutes at room temperature. I left it still. Next, the sample was passed through a sieve with an opening of 850 μm, and after draining on the sieve for 5 minutes, the weight of the sample on the sieve was measured, and the weight was calculated as the weight of the sample before adding water (30 g). The water absorption rate was calculated by dividing by .
(2) Compressive stress when swollen with water at 20°C Each sample whose water absorption rate was measured in (1) above was filled into a disposable plastic cup (diameter = 50 mm) to a height of 30 mm from the bottom, and textured. Using an analyzer ("Texture Analyzer TA. .
(3) Retention rate of 20°C water at room temperature After measuring the compressive stress in (2) above, each sample was passed through a sieve with an opening of 850 μm at room temperature, and water was drained on the sieve for 5 minutes. After that, measure the weight of the sample on the sieve, subtract the weight of the sample before adding water (30 g) to determine the amount of moisture retained, and from the amount of water absorbed measured in (1) above, add water at 20 ° C. The retention rate at room temperature was calculated.
(4) Results The measurement results of (1) to (3) above are shown in Table 3.

As shown in Table 3, in the granules of Examples 1 to 8, the water absorption rate of 20°C water for 20 minutes at room temperature was 300% to 376%, and the compressive stress after absorbing 20°C water was That is, the compressive stress upon swelling with water at 20° C. was 1.58 kg to 3.04 kg. Further, the granules of Example 1 and Examples 4 to 8 exhibited a retention rate of 93.7% to 96.6% at room temperature in water at 20°C.
On the other hand, for the granular soy protein of Comparative Example 1, the granular processed starch of Comparative Example 2, and the granular starch of Comparative Example 3, the water absorption rate of 20°C water for 20 minutes at room temperature exceeded 560%. The compressive stress after absorbing water at 20°C, that is, the compressive stress during swelling with water at 20°C, was less than 1.5 kg.

[Test Example 1] Examination of the influence of the particle size of granules containing soy protein on the texture of meatballs (1) Preparation of sample The granules of Example 2 above were further sieved to obtain particles of 2.0 mm to 1. Granules were prepared with particle sizes of .7 mm, 1.7 mm to 1.4 mm, and 1.4 mm to 1.0 mm. In addition, when preparing the granules of the above examples, the granules that do not pass through a sieve with an opening of 2.0 mm are further sieved to obtain particles with particle sizes of 2.8 mm to 2.4 mm and 2.4 mm to 2.0 mm. The granules showing each particle size distribution and the granules of Example 3 (particle size = 1.0 mm or less) were used as samples.
(2) Preparation of meatballs The raw materials shown in Table 4 were mixed for 1 minute at 1st speed using a Hobart mixer (FMI Co., Ltd.), molded into meatballs of 30g each, and then placed in a jet oven (Impinger). ) (Fuji Mac Co., Ltd.) for 2 minutes at 250°C, then heated in a steam convection oven (Fuji Mac Co., Ltd.) at 200°C and relative humidity = 50% for 5 minutes. The samples were rapidly cooled and frozen at −40° C. for 30 minutes using the same method as a control, and a product with reduced livestock meat ingredients in which 2% by mass of the livestock meat was replaced with water.
When preparing products with reduced meat raw materials, 0.5% by mass of each of the samples prepared above was added to prepare meatballs in the same manner.
The prepared meatballs were vacuum packed and stored frozen at -20°C.

(3) Sensory evaluation of meat grain feel and compatibility with meat The meatballs prepared by adding each of the above samples, as well as the control and products with reduced meat ingredients, were heated in a hot water bath for 15 minutes, and then evaluated by three panelists. After eating the food, the participants were asked to evaluate the feel of the meat grains, that is, the presence of the meat grains (gritty feeling, elastic feeling), and how well they fit with the meat, according to the following evaluation criteria, in increments of 0.5 points, and the average value of the three participants was calculated. Calculated.
The evaluation results are shown in Table 5 along with comments obtained from the panelists. If the evaluation score was 3.0 or higher for each, it was judged that there was a feeling of grainy meat or that it blended well with meat, and that the discomfort was within an acceptable range.
<Evaluation criteria>
(i) Grain texture Very grainy texture; 5 points Quite grainy texture; 4 points Slightly grainy texture; 3 points Slightly grainy texture; 2 points No grainy texture; 1 point (ii) Compatibility with the meat The texture of the sample is not too strong, the meat and sample blend very well, and there is no discomfort in texture; 5 points The texture of the sample is not too strong, and the blend between the meat and sample is very good. It blends well and there is almost no discomfort in the texture; 4 points The texture of the sample is a little strong, but the meat and sample blend quite well, and the texture feels a little strange, but it is within an acceptable range; 3 points The texture of the sample is too strong, and the compatibility between the meat and the sample is not very good, and there is a feeling of discomfort; 2 points The texture of the sample is too strong, and the compatibility between the meat and the sample is poor, and there is a strong sense of discomfort; 1 point.

As shown in Table 5, the evaluation of the meat grain texture was not sufficient in the control, and it was observed that the meat grain texture was further reduced in the meat raw material reduced product in which the meat raw material was reduced by 2% by mass.
When 0.5% by mass of a sample prepared by further sieving the granular material of Example 2 was added to a product with reduced meat raw materials, it was evaluated that the texture of the meat grains improved and the compatibility with the meat was good. Even when the granular material of Example 3 with a particle size of 1.0 mm or less was added to a product with reduced livestock meat ingredients, a grainy feel was observed, and the sense of discomfort was within an acceptable range regarding compatibility with meat. It was evaluated as.
On the other hand, in the reduced livestock meat material product containing granules with a particle size of 2.8 mm to 2.4 mm, sufficient meat grain texture and compatibility with meat were not observed. For the meat-reduced meat ingredient products containing granules with a particle size of 2.4 mm to 2.0 mm, a grainy texture was observed, but the compatibility with the meat was not evaluated as being within an acceptable range. I couldn't get it.

From the above results of Test Example 1, in order to achieve a sufficient texture improvement effect in a processed meat food containing reduced amounts of meat raw materials, the granules containing vegetable protein must pass through a sieve with an opening of 2.0 mm. It was confirmed that the

[Test Example 2] Examination of the influence of the amount of the granular material of the present invention added to meatballs with reduced meat raw materials When preparing meatballs with reduced meat raw materials shown in Table 4 above, the granular materials of Example 1 were added to the Meatballs were prepared in the same manner as in Test Example 1 by adding 0.1% by mass to 10% by mass as shown in Example 6. In addition, the particle size distribution of each of the granules of Comparative Examples 1 and 2 and the granules of Comparative Example 1 was such that 25% of the particles were 4.0 mm to 2.8 mm, 50% were 2.8 mm to 1.18 mm, Meatballs were prepared in the same manner by adding a particle size-adjusted product whose particle size was adjusted to 25% or less of particles having a diameter of 1.18 mm or less.
As in Test Example 1, each meatball prepared above was subjected to a sensory evaluation of the texture of the meat and its compatibility with the meat, and the evaluation results are shown in Table 6 along with the comments obtained from the panelists.

As shown in Table 6, 0.3% to 5.0% by mass of the granules of Example 1 (0.3% to 5.0% by mass per 100 parts by mass of livestock meat raw materials) were added to the meatballs containing 2.0% by mass of meat raw materials. .42 parts by mass to 7.0 parts by mass), a grainy texture was observed, and compatibility with meat was rated as very good or good. However, when the amount of granules added in Example 1 was 0.1% by mass (0.14 parts by mass per 100 parts by mass of livestock meat raw materials), the texture of the meat was evaluated to be insufficient, and When the amount of the granular material added in Example 1 was 10.0% by mass (14 parts by mass relative to 100 parts by mass of livestock meat raw material), it was evaluated that the granules did not mix well with meat.
On the other hand, when 0.5% by mass of the granules of Comparative Example 1, which is a commercially available granular soy protein, was added, the texture was insufficient both when added as is and when the particle size-adjusted product was added. It was evaluated as.
Furthermore, when 0.3% by mass of the granules of Comparative Example 2, which is a commercially available granular processed starch, was added, the texture was evaluated to be insufficient, and when 5.0% by mass was added, It was rated as not having much grain texture and not blending well with the meat, and was not recognized as having a good texture.

From the above results of Test Example 2, when the granular material of Example 1, which contains soybean protein and has a particle size of 2.0 mm or less, is added to a product with reduced meat raw materials, a good meat grain texture is imparted. It was also confirmed that it blends well with meat. Further, it was suggested that this effect was well observed at an addition amount of 0.4 parts by mass to 7 parts by mass per 100 parts by mass of livestock meat raw material.
On the other hand, even if there are granules containing soybean protein, there are granules with a particle diameter exceeding 2.0 mm and a water absorption rate of more than 550% at 20°C at room temperature, and vegetable proteins. It was confirmed that granules containing no starch and having a water absorption rate of more than 550% do not have an effect of improving the texture of processed meat foods containing reduced amounts of meat raw materials.

[Test Example 3] Examination of the influence of the addition of the particulate matter of Example 1 on the reduction of livestock meat raw materials In the meatballs shown in Table 4 above, 5% by mass, 10% by mass, and 20% by mass of the livestock meat raw materials were added to water, respectively. Alternatively, when preparing meatballs with reduced meat raw materials, 0.5% by mass of the granules of Example 1 or 1/4 amount of water corresponding to the reduced amount of meat may be added. Meatballs were prepared in the same manner as in Test Example 1 above, and sensory evaluations were performed on grain texture and compatibility with meat in the same manner as in Test Example 1. The evaluation results are shown in Table 7.

As shown in Table 7, in the reduced meat material product in which 5% by mass of the livestock meat raw material was replaced with water (total amount of water added = 7% by mass), 0.5% by mass and 0.5% by mass of the granular material of Example 1 By adding 1.25% by mass, both the texture of the meat and the compatibility with the meat were improved. When reducing the livestock meat raw material by replacing 10% by mass and 20% by mass with water (the total amount of water added is 12% by mass and 22% by mass, respectively), 0.5% by mass of the granular material of Example 1 was added. Even if % is added, sufficient meat grain texture cannot be obtained, and the addition of 2.5 mass % and 5.0 mass %, which corresponds to 1/4 of the amount of water added in place of the livestock meat raw material, improves the meat grain texture. Improvement was observed.
From the above results of Test Example 3, it can be seen that in processed meat foods in which the amount of animal meat ingredients is reduced by substituting a part of the animal meat ingredients with water, the amount of water added in addition to the animal meat ingredients as a raw material of the processed meat food and the reduced amount of meat If the total amount of water added in place of raw materials exceeds 10% by mass, even if the granular material of the present invention is added in an amount of 0.79 parts by mass or 0.94 parts by mass per 100 parts by mass of livestock meat raw materials. , sufficient meat grain texture could not be obtained. In such a case, by adding the granular material of the present invention in an amount of 1/4 of the amount of water added in place of the meat raw material, the texture of the processed meat food with reduced meat raw material can be improved. was suggested.

[Examples 9 and 10] Granules containing soybean protein and granules containing pea protein Powdered isolated soybean protein (alkali extracted from defatted soybeans, precipitated by adding acid, and separated protein is neutralized with alkali) After mixing defatted soybeans, starch, seasonings and fragrances, extrusion molding using an extruder, and drying. was sieved and prepared to have the same particle size distribution as the granules of Example 1 to obtain Example 9.
In addition, Example 10 was prepared by preparing a granular material in the same manner as in Example 9, except that pea protein powder was used instead of the powdered isolated soybean protein.
Furthermore, reference examples 1 and 2 were prepared in the same manner as in Example 9, except that broad bean protein and wheat protein were used instead of the powdered isolated soybean protein.
The protein content determined by the combustion method (modified Dumas) method was 70% by mass for the granules of Examples 9 and 10, and 60% by mass for the granules of Reference Examples 1 and 2. there were.

[Test Example 4] Examination of the influence of differences in the source plants of vegetable proteins When preparing the reduced meat raw material products shown in Table 4 above, each of the granules of Examples 9 and 10 and Reference Examples 1 and 2 was Meatballs were prepared in the same manner as in Test Example 1 by adding .5% by mass.
For each of the meatballs prepared above, sensory evaluation of grain feel and compatibility with meat was performed in the same manner as in Test Example 1, and the evaluation results are shown in Table 8.

As shown in Table 8, when each of the granules of Examples 9 and 10 was added, they blended well with meat and imparted sufficient meat grain texture to meatballs with reduced meat raw materials. was recognized.
In addition, the granules of Reference Examples 1 and 2 had good compatibility with meat, and when added to meatballs containing reduced animal meat raw materials, a tendency was observed to improve the texture of the meat, although it was insufficient.
From the above results of Test Example 4, it can be seen that the granules containing soybean protein and the granules containing pea protein blend well with meat and impart a good meat texture, similar to the granules of Example 1. It was suggested that it could have the effect of

[Test Example 5] Examination of the influence of the granules of Examples 4 to 8 on the texture of meatballs with reduced meat raw materials When preparing products with reduced meat raw materials shown in Table 4, each of the granules of Examples 4 to 8 Meatballs were prepared in the same manner as in Test Example 1 by adding 0.5% by mass of each of the granules, and the texture of the meatballs with a 2% reduction in the amount of meat raw materials and the relationship between each granule and the meat were evaluated. As for familiarity, sensory evaluation was performed in the same manner as in Test Example 1. At the same time, the granular material of Example 1, the granular soybean protein of Comparative Example 1, and the granular processed starch of Comparative Example 2 were also evaluated. The evaluation results are shown in Table 9.

As shown in Table 9, the meatballs to which the granular materials of Examples 1 and 4 to 8 of the present invention were added had a good meat grain texture despite the reduced amount of meat raw materials. It was also rated as having good familiarity.
In particular, when each of the granules of Example 1 and Example 6 was added, the compatibility with the meat was very good, and an improvement in the texture of the meat was observed. In order to improve the balance in a well-balanced manner, it was found that having a specific particle size distribution tends to be effective.
On the other hand, when the granular soy protein of Comparative Example 1 and the granular modified starch of Comparative Example 2 were added, the texture was evaluated as insufficient in both cases, and some negative comments were received regarding the hardness and feel of the dough. Ta.

[Test Example 6] Examination of the influence of the particulate matter of Examples 1 and 4 to 8 on the texture of hamburger steaks with reduced meat raw materials (1) Preparation of hamburgers The raw materials shown in Table 10 were mixed with Hobart mixer (F Co., Ltd.)・Mixed for 1 minute at 1st speed using MI), molded into pieces of 20g each, and baked in a jet oven (Impinger) (Fujimac Co., Ltd.) for 2 minutes on each side (4 minutes in total) at 220°C. Then, the hamburger steak prepared by heating in a steam convection oven (Fuji Mac Co., Ltd.) at 200 ° C. and relative humidity = 50% for 4 minutes was quickly cooled and frozen at -40 ° C. for 30 minutes using a rapid freezer. A control product and a product with reduced meat raw materials in which 2% by mass of the meat was replaced with water were used.
When preparing a product with reduced meat ingredients, 0.5% by mass of each of the granular materials of Examples 1 and 4 to 8, the granular soy protein of Comparative Example 1, and the granular processed starch of Comparative Example 2 were added, and hamburgers were prepared in the same manner. was prepared.
The prepared hamburgers were vacuum packed and stored frozen at -20°C.

(2) Sensory evaluation of meat grain feel and compatibility with meat Hamburgers prepared by adding each of the granules of Examples 1 and 4 to 8, granular soy protein of Comparative Example 1, and granular processed starch of Comparative Example 2 were added. After heating the hamburgers prepared in the above manner, as well as the control and meat-reduced products in a hot water bath for 15 minutes, sensory evaluation was performed on the texture of the meat grains and the compatibility with the meat, as in Test Example 1 above.
The evaluation results are shown in Table 11.

As shown in Table 11, in the hamburger steaks to which each of the granular materials of Examples 1 and 4 to 8 was added, although the meat raw materials were reduced by 2.0% by mass, good meat grains were obtained in all cases. In addition, the compatibility with the meat was evaluated to be very good in all cases. In particular, the hamburger steak to which the particulate material of Example 8, which does not contain any particulate material with a particle diameter of 1.0 mm or less, had a strong meaty feel.
On the other hand, when the granular soybean protein of Comparative Example 1 and the granular processed starch of Comparative Example 2 were added, the grainy texture was rated as insufficient, and somewhat negative comments were obtained regarding the hardness and feel of the dough.

[Test Example 7] Examination of the influence of the granules of Examples 1 and 4 to 8 on the texture of dumplings with reduced meat raw materials (1) Preparation of dumplings The raw materials shown in Table 12 were mixed with Hobart mixer (F Co., Ltd.)・Mixed for 5 minutes at 1st speed using MI), molded into 13g pieces per piece, wrapped in commercially available skin, heated to 95℃ and relative humidity = 100% in a steam convection oven (Fujimac Co., Ltd.) Dumplings prepared by heating for 6 minutes were rapidly cooled and frozen at -40°C for 30 minutes using a rapid freezer to prepare a control and a product with reduced meat ingredients in which 3.5% by mass of the meat was replaced with water. .
When preparing products with reduced meat raw materials, 1.0% by mass of each of the granules of Examples 1 and 4 to 8, the granular soy protein of Comparative Example 1, and the granular processed starch of Comparative Example 2 were added, and gyoza were prepared in the same manner. was prepared.
The prepared dumplings were vacuum packed and stored frozen at -20°C.

(2) Sensory evaluation of juiciness and compatibility with meat Dumplings prepared by adding each of the granules of Examples 1 and 4 to 8, granular soy protein of Comparative Example 1, and granular processed starch of Comparative Example 2 were added, respectively. The gyoza prepared in the above manner, as well as the control and meat-reduced products, were placed in a frying pan with oil, covered with a lid and heated for 5 minutes over medium heat, then opened the lid and heated for 3 minutes. The juicy feeling was evaluated according to the following evaluation criteria, and the compatibility with meat was evaluated using the same evaluation criteria as in Test Example 1, in increments of 0.5 points, and the average value of the three participants was calculated.
The evaluation results are shown in Table 13 along with comments obtained from the panelists. Each evaluation score was 3.0 points or higher, and it was judged that the meat had a juicy feel and blended well with the meat, and the discomfort was within an acceptable range.
<Juicy feeling evaluation criteria>
Very juicy feeling; 5 points Juicy feeling; 4 points Slightly juicy feeling; 3 points Slightly juicy feeling; 2 points No juicy feeling; 1 point

As shown in Table 13, when each of the granular materials of Examples 1 and 4 to 8 was added to dumplings containing reduced amounts of animal meat ingredients, they blended well with the meat and had a juicy feel. Evaluated. In particular, when the granules of Examples 1, 5, and 6 were added, the compatibility with the meat was very good, the juicy feeling was clearly observed, and a good texture improvement effect was observed. Ta.
On the other hand, when the granular processed starch of Comparative Example 2 was added, it was evaluated that the compatibility with meat was insufficient. Furthermore, when the granular soybean protein of Comparative Example 1 and the granular processed starch of Comparative Example 2 were added, a juicy feeling was observed, but comments were made that the taste was watery and juicy.

From the above results of Test Examples 5 to 7, it is clear that the granular material of the present invention does not give a grainy or juicy feel to various processed meat foods such as meatballs, hamburgers, and dumplings, even when the amount of meat raw materials is reduced. It was suggested that it could be applied to meat, and that it was compatible with meat.

As detailed above, according to the present invention, it is possible to provide a granular material containing vegetable protein, and the granular material can be used in processed meat foods and meat-like processed foods containing reduced amounts of meat raw materials, such as juiciness, It is useful as a plant-based food material that can improve texture such as meat grain texture and compatibility with livestock meat raw materials or meat substitute raw materials, and can reduce manufacturing costs and improve texture.
Furthermore, the present invention improves the texture of processed meat foods and meat-like processed foods with reduced amounts of meat ingredients, which can improve textures such as juiciness, graininess, and compatibility with meat ingredients or meat substitute ingredients. method can be provided.
Furthermore, according to the present invention, a processed meat food or a processed meat-like food containing reduced amounts of meat raw materials, which has improved texture such as juiciness, grain texture, and compatibility with meat raw materials or meat substitute raw materials, is produced. This makes it possible to reduce costs and improve texture at the same time.

Claims (15)

A granular material containing vegetable protein that passes through a sieve with an opening of 2 mm, has a compressive stress of 1 kg to 3.5 kg when swollen with 20°C water, and is resistant to water at 20°C for 20 minutes at room temperature. Granular material with a water absorption rate of 280% to 400%. The granular material according to claim 1, wherein the vegetable protein is one or more selected from the group consisting of soybean protein and pea protein. The granular material according to claim 1, wherein the granular material containing vegetable protein contains soybean protein and a plant body containing protein. The granulate according to any one of claims 1 to 3, wherein the retention rate of water at 20° C. at room temperature is 90% to 98%. In processed meat foods or meat-like processed foods with reduced amounts of meat ingredients, the total amount of water added in addition to animal meat ingredients or meat substitute ingredients as raw materials for these foods, and water added in place of reduced meat ingredients. Any one of claims 1 to 3, wherein when the amount added is 10% by mass or less, 0.2 parts by mass to 10 parts by mass of dry weight is added to 100 parts by mass of livestock meat raw materials or meat substitute raw materials. The granular material according to item 1. A granular material containing vegetable protein that passes through a sieve with an opening of 2 mm, has a compressive stress of 1 kg to 3.5 kg when swollen with 20°C water, and is resistant to water at 20°C for 20 minutes at room temperature. Processed meat food or meat-like processed food with reduced amount of meat ingredients, including adding granules having a water absorption rate of 280% to 400% to processed meat food or meat-like processed food with reduced amount of meat ingredients. How to improve texture. The improvement method according to claim 6, wherein the vegetable protein is one or more selected from the group consisting of soybean protein and pea protein. The improvement method according to claim 6, wherein the granular material containing vegetable protein is prepared from soybean protein and a plant body containing protein. The improvement method according to any one of claims 6 to 8, wherein the granular material containing vegetable protein has a retention rate of 20°C water at room temperature of 90% to 98%. In animal meat processed foods or animal meat-like processed foods in which the amount of animal meat ingredients is reduced, the amount of granules containing vegetable protein added is reduced. 0.2 parts by mass to 10 parts by mass of dry weight per 100 parts by mass of livestock meat raw materials or meat substitute raw materials when the total amount of water added in place of the livestock meat raw materials added is 10% by mass or less. The improvement method according to any one of claims 6 to 8, wherein the improvement method is: A granular material containing vegetable protein that passes through a sieve with an opening of 2 mm, has a compressive stress of 1 kg to 3.5 kg when swollen with 20°C water, and is resistant to water at 20°C for 20 minutes at room temperature. A processed meat food or meat-like processed food containing reduced amounts of meat raw materials, which contains particulate matter with a water absorption rate of 280% to 400%. The processed meat food or processed meat-like food according to claim 11, wherein the vegetable protein is one or more selected from the group consisting of soybean protein and pea protein. The processed meat food or processed meat-like food according to claim 11, wherein the granular material containing vegetable protein contains soybean protein and a plant containing protein. The processed meat food or processed meat-like food according to any one of claims 11 to 13, wherein the granular material containing vegetable protein has a retention rate of 20° C. water at room temperature of 90% to 98%. In processed meat foods or meat-like processed foods with reduced amounts of meat ingredients, the total amount of water added in addition to animal meat ingredients or meat substitute ingredients as raw materials for these foods, and water added in place of reduced animal meat ingredients. Claim 11: When the amount added is 10% by mass or less, the content of the granular material containing vegetable protein is 0.2 g to 10 g in dry weight per 100 g of the meat raw material or meat substitute raw material. The processed meat food or meat-like processed food according to any one of items 1 to 13.