JP7623149B2 - Dried meat-like protein processed food and its manufacturing method - Google Patents

Description

The present invention relates to a dried meat-like protein processed food and a method for producing the same.

In recent years, meat substitutes (meat-like protein processed foods) using plant proteins have been considered, not only for vegetarians but also from an environmental perspective, and many meat substitutes have been put on the market. These meat substitutes are produced using textured plant proteins produced by extruding soybean, pea, wheat, or other plant protein powders with an extruder. However, textured plant proteins alone do not make meat-like protein processed foods, and meat-like protein processed foods are produced by seasoning the textured plant proteins themselves (e.g., Patent Document 1), or binding the textured plant proteins with binding agents such as egg white, soybean protein powder, methylcellulose, curdlan, or glucomannan to form a single mass (e.g., Patent Documents 2 to 5).

Patent No. 6495990 Special Publication No. 2018-533945 Special table 2017-509349 publication JP 2005-21163 A International Publication No. 2007/013146

The present invention aims to provide a dried meat-like protein processed food that has excellent texture and manufacturing suitability even when it contains a large amount of textured vegetable protein, and a manufacturing method thereof.

In investigating a dried meat-like protein processed food and its manufacturing method that uses a large amount of textured plant protein without using any animal materials, the inventors of the present invention investigated a method of using glucomannan as a binder. However, when using a large amount of textured plant protein, a problem occurs in that the meat-like protein processed food sticks together during vacuum freeze-drying if glucomannan is added in the amount required for binding. As a result of extensive research, the inventors have arrived at the present invention.

That is, the dried meat-like protein processed food is characterized by having a solid content of 40.0 to 70.0% by weight derived from textured plant protein, a solid content of 2.6 to 9.3% by weight derived from glucomannan, a solid content of 1.3 to 5.5% by weight derived from gellan gum, and a total solid content of 4.9 to 12.4% by weight derived from glucomannan and gellan gum.

The method for producing a dried meat-like protein processed food according to the present invention includes a dough preparation step of mixing dough ingredients containing textured vegetable protein, glucomannan, gellan gum, and water to prepare a dough, a heating step of heating and coagulating the dough prepared in the dough preparation step, a freezing step of freezing the dough heated and coagulated in the heating step, and a drying step of vacuum freeze-drying the dough frozen in the freezing step, and is characterized in that the solid content of the textured vegetable protein is 10.0 to 22.5% by weight, the content of the glucomannan is 0.8 to 3.0% by weight, and the content of the gellan gum is 0.4 to 1.7% by weight, the total content of the glucomannan and the gellan gum is 1.8 to 4.0% by weight, and the moisture content of the dough is 68.0 to 75.0% by weight.

In addition, in the method for producing the dried meat-like protein processed food according to the present invention, it is preferable that the content ratio of glucomannan and gellan gum used as the binding agent for binding the textured soy protein is in the range of 5:1 to 1:2.

The present invention makes it possible to provide a dried meat-like protein processed food that has excellent texture and manufacturing suitability even when it contains a large amount of textured vegetable protein, and a manufacturing method thereof.

The present invention will be described in detail below. However, the present invention is not limited to the following description.

1. Raw materials The textured vegetable protein used in the dried meat-like protein processed food according to the present invention includes vegetable protein powder such as soybean protein (including soybean flour), pea protein, wheat protein, etc., and optionally vegetable materials such as starch and inorganic substances such as calcium salts, which are extruded at high temperature and high pressure using a twin-screw extruder, and swelled granular vegetable protein, and fibrous vegetable protein which is extruded while cooling the discharge port using a cooling die or the like to suppress swelling and give fiber directionality. The swelled granular vegetable protein gives an elastic granular texture like minced meat such as hamburger, and the fibrous vegetable protein gives a fibrous texture like muscle like steak meat. These textured proteins can be used alone or in combination according to the desired texture of the dried meat-like protein processed food. In addition, the size and length can be appropriately adjusted by crushing or cutting.

If these are dry or have little moisture, it is preferable to rehydrate them by absorbing them in cold or hot water before using them. If necessary, the vegetable flavor of the textured vegetable protein can be reduced by subjecting them to an oil treatment in which they are immersed in oil and heated.

The amount of textured vegetable protein in the dried meat-like protein processed food of the present invention is preferably 10.0 to 22.5% by weight as the solid content in the dough (ratio of the weight of the solid content to the weight of the dough) (40.0 to 70.0% by weight as the solid content (ratio of the weight of the solid content to the total solid content weight of the dried meat-like protein processed food). If it is less than 10.0% by weight, the meatiness will be reduced and the texture will be poor, and if it is more than 22.5% by weight, not only will the texture be hard, but shape retention will also be poor.

The glucomannan used as a binder for the textured plant protein in the dried meat-like protein processed food according to the present invention is not particularly limited, and not only glucomannan alone but also konjac flour can be used. In addition, the glucomannan may be a glucomannan preparation that has been pre-treated with an alkaline agent and that gels simply by adding water, or a glucomannan that has not been pre-treated with an alkaline agent and that solidifies by adding an alkaline agent during dough preparation. A glucomannan preparation in which the glucomannan has been pre-treated with an alkaline agent is simpler and more likely to gel uniformly as it does not require gelling treatment by adding an alkaline agent.

The glucomannan content (weight of glucomannan relative to the weight of dough) in the dough of the dried meat-like protein processed food before drying is preferably 0.8-3.0% by weight (2.6-9.3% by weight as solid content). If it is less than 0.8% by weight, the binding properties of the textured vegetable protein will be poor, and if it is more than 3.0% by weight, the reconstitution will be poor and the texture will be hard.

The gellan gum used as a binder for the textured vegetable protein in the dried meat-like protein processed food of the present invention is not particularly limited, and may be HA gellan gum with a high acyl group or deacylated LA gellan gum. HA gellan gum is preferred in that the gel is harder, easier to cut, and less likely to bind together dough pieces.

The gellan gum content in the dough of the dried meat-like protein processed food before drying is preferably 0.4 to 1.7% by weight (1.3 to 5.5% by weight as solid content). If it is less than 0.4% by weight, it is not possible to prevent the dough from sticking together during vacuum freeze-drying, and if it is more than 1.7% by weight, the adhesion between the textured vegetable proteins will be weakened.

The amount of glucomannan and gellan gum used as binding agents is preferably 1.8 to 4.0% by weight (4.9 to 12.4% by weight as solid content) in the dough. If it is less than 1.8% by weight, shape retention will be poor, and if it is more than 4.0% by weight, reconstitution and texture will be poor.

The ratio of the content of the binding agents glucomannan and gellan gum (glucomannan:gellan gum) is preferably 5:1 to 1:2. If there is too much glucomannan, not only will the gel harden and be more likely to stick during vacuum freeze-drying, but the reconstitution and texture of the dried meat-like protein processed food will be poor. Conversely, if there is too much gellan gum, the binding of the textured vegetable protein will be weaker and the product will be more likely to lose its shape.

Other ingredients include salt, sugar, nucleic acid, monosodium glutamine, yeast extract (including hydrolyzates), soy sauce, red wine, pepper and other seasonings, vegetable oils such as palm oil, soybean oil, rapeseed oil, flavorings, soy protein powder, and ingredients to be mixed into the dough such as onion, carrot, cabbage, etc. In the present invention, it is preferable not to use meat such as beef, pork, or chicken, and not to use animal-derived extracts or powders such as chicken bones or pork bones, or animal-derived enzymes. It is also preferable not to use dairy proteins, egg yolks, or egg whites derived from eggs.

In addition, if the dough contains too much water, the solid content in the dough will be low, resulting in a poor texture due to the low solid content derived from textured vegetable protein, and if the moisture content is too low, the solid content in the dough will be high due to the textured vegetable protein, resulting in a hard texture and poor shape retention. For this reason, it is preferable to adjust the moisture content of the dough to 68.0 to 75.0% by weight by adding water.

2. Manufacturing of dried meat-like protein processed foods (dough preparation)
After the textured vegetable protein is reconstituted with water as necessary, water in which seasonings such as salt, sugar, pepper, and other flavorings and spices are dissolved or dispersed is added and thoroughly stirred, and then edible fats and oils and binding agents glucomannan and gellan gum are added and further stirred to prepare a dough. At this time, if the glucomannan has been pre-treated with alkali, it is preferable to mix the fats and oils and then add them. This prevents the glucomannan from gelling locally, and allows the glucomannan to be dispersed throughout the dough before gelling and binding the textured vegetable protein. If the glucomannan has not been alkali-treated, after the dough is prepared, an alkali agent such as sodium carbonate is added while stirring the dough to complete the dough.

(heating)
The prepared dough is filled into a bag or a mold (tray) and heated. The heating method is not particularly limited, but steam or boiling is preferable. By heating, the binder is firmly solidified (gelled), the textured vegetable protein is bound to each other, and the dough is sterilized by heating. The heating temperature is not particularly limited, but the dough should be heated so that the core temperature is 70°C or higher.

(frozen)
The dough heated and solidified in the heating step is cooled and then frozen. There is no particular limitation on the freezing method, and conventional techniques can be applied. For example, not only commercial freezing devices such as air blast type tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine type flexible freezers, but also general commercial and home freezers can be applied. Freezing can be performed by quick freezing using a quick freezer at about -35°C, or by freezing in a commercial freezer at -18°C.

The frozen dough may be cut into a desired shape if necessary before use. Considering reconstitution, the thickness of the dried meat-like protein processed food is preferably 15 mm or less. In this case, if glucomannan is used as the only binding agent, the textured vegetable protein tends to crumble when cut, but by adding gellan gum, it becomes possible to cut it neatly without crumbling.

(Vacuum freeze drying)
The frozen product molded into a predetermined shape is filled into a tray used for vacuum freeze-drying, and is vacuum freeze-dried under reduced pressure using a vacuum freeze-dryer. If the tray in which the dough is placed during heating is capable of vacuum freeze-drying, it may be used as is. At this time, except when the frozen dough is filled into individual trays one by one, in order to increase production efficiency, it is common to vacuum freeze-dry multiple molded dough pieces in an overlapping state. At this time, if only glucomannan is used for binding, adjacent dough pieces will be bound together, making it difficult to separate them after drying. However, by adding gellan gum to the binding material, the binding of dough pieces during drying can be suppressed.

The conditions for vacuum freeze-drying are not particularly limited, and the frozen product may be dried at a vacuum level and shelf heating temperature that does not thaw. The preferred ranges are a vacuum level of 1.5 torr or less, a shelf heating temperature of 90°C or less, and a moisture content of 1 to 7% by weight after drying to produce a dried meat-like protein processed food. If the product is dried too much, it becomes fragile, so if necessary, a moisture control treatment may be performed after drying to adjust the moisture content.

Vacuum freeze-dried dried meat-like protein processed foods can be used as ingredients in instant noodles, instant soups, instant rice, etc., which can be cooked by adding boiling water or by adding water and cooking in a microwave oven, and can also be reconstituted in hot water or water and cooked and eaten as a meat substitute.

The following examples will explain this embodiment in more detail.

<Experiment 1> Study of binder (Example 1-1)
5 kg of water was added to 5 kg of commercially available granular soy protein (Apex (registered trademark) 950: moisture content 10% by weight), and after complete absorption of water, the mixture was frozen in a freezer at -20°C, minced with a φ3 mm chopper, and thawed at room temperature to obtain the textured vegetable protein to be used.

Next, 16g of salt, 25g of white sugar, 5g of tocopherol preparation, 2g of white pepper, 15g of yeast extract, 3g of garlic oil, and 4g of chicken flavor were dissolved and dispersed in 560g of water, and added to the 300g of textured vegetable protein prepared above and thoroughly mixed. After that, 15g of alkalized glucomannan (moisture content 12% by weight) and 10g of HA gellan gum (moisture content 12% by weight) dispersed in 45g of palm olein were added as a binding agent, and the mixture was thoroughly mixed to prepare a dough.

The dough was placed in a mold to a thickness of 30 mm, heated in a 98°C steamer until the core temperature reached 80°C, and then frozen in a -20°C freezer after cooling. When the core temperature reached -10°C or below, the dough was cut into 10 mm square pieces, placed on a tray for vacuum freeze-drying, and frozen again in a -35°C freezer for 30 minutes. The dough was then dried in a vacuum freeze-dryer (TFD10LF4, manufactured by Toyo Giken Co., Ltd.) at 0.1 torr or less, with shelf temperatures of 87°C for 4 hours, 75°C for 3 hours, and then set to 60°C until the product temperature reached 58°C, producing a dried meat-like protein processed food sample.

(Comparative Example 1-1)
A dried meat-like protein processed food was prepared according to the method of Example 1-1, except that the binder was 25 g of alkalized glucomannan.

(Comparative Example 1-2)
A dried meat-like protein processed food was prepared according to the method of Example 1-1, except that the binder was 25 g of gellan gum.

(Comparative Example 1-3)
A dried meat-like protein processed food was prepared according to the method of Example 1-1, except that the binder was 25 g of curdlan.

(Comparative Examples 1 to 4)
A dried meat-like protein processed food was prepared according to the method of Example 1-1, except that the binder was 25 g of agar.

(Comparative Example 1-5)
16 g of salt, 25 g of white sugar, 5 g of tocopherol preparation, 2 g of white pepper, 15 g of yeast extract, 3 g of garlic oil, and 4 g of chicken flavor were dissolved and dispersed in 300 g of water, and added to 300 g of the textured vegetable protein prepared in Example 1 and thoroughly stirred, and then 10 g of methylcellulose, 45 g of palm olein, and 260 g of water (10° C. or less) were mixed to prepare a slurry, which was then further added and thoroughly stirred to prepare a dough. The subsequent operations were carried out according to the method of Example 1-1 to prepare a dried meat-like protein processed food.

(Comparative Example 1-6)
A dried meat-like protein processed food was prepared according to the method of Example 1-1, except that the binder was 15 g of alkalized glucomannan and 10 g of curdlan.

(Comparative Example 1-7)
A dried meat-like protein processed food was prepared according to the method of Example 1-1, except that the binder was 15 g of alkalized glucomannan and 10 g of agar.

Each test group was evaluated. For suitability for manufacturing, shape retention when cut and adhesion during vacuum freeze-drying were evaluated. For shape retention when cut, those with very good shape retention and no collapse of the textured vegetable protein when cut were rated as ◎, those with some collapse of the textured vegetable protein when cut but generally good shape retention were rated as ○, those with occasional collapse of the textured protein when cut and insufficient shape retention were rated as △, and those with significant collapse of the textured protein when cut and poor shape retention were rated as ×.

Regarding adhesion during vacuum freeze-drying, the dried product was rated as ◎ if it easily loosened and had almost no adhesion, ○ if it was slightly stuck but could be sufficiently loosened, △ if it was noticeably stuck and did not come apart easily, and × if it was extremely stuck and could not be loosened.

For reconstitution and texture, 10 g of each test sample was taken, poured into a foam paper cup with 370 g of boiling water, covered, and after 3 minutes, removed from the hot water and eaten for evaluation. The weight of the sample was also measured when it was removed from the hot water, and the reconstitution rate (weight after reconstitution/weight before reconstitution x 100) was calculated.

Regarding resilience, items with sufficient water circulation overall were rated as ◎, items with water circulation generally throughout were rated as ○, items with some areas where water had not fully rehydrated were rated as △, and items with some areas where water had clearly not rehydrated were rated as ×.

For texture, the meat-like firmness and elasticity were evaluated, with ◎ being very good, ○ being slightly strong or weak but generally good, △ being strong or weak and poor in firmness or elasticity, and × being extremely strong or weak and extremely poor in firmness or elasticity.

The dough composition for Experiment 1 is shown in Table 1 below, and the evaluation results are shown in Table 2 below.

As shown in Example 1-1, by combining glucomannan and gellan gum as a binder, it was possible to produce a dried meat-like protein processed food that has good shape retention when cut and is less likely to stick when vacuum-lyophilized. In addition, in the sensory evaluation, it had moderate hardness and elasticity, and the moisture was sufficiently distributed in the restoring property, and the results were very good.

In contrast, when the binder was glucomannan alone as shown in Comparative Example 1-1, the shape retention during production was good, but the binding was noticeable when dried, and in the sensory evaluation, the texture was hard, the elasticity was strong, and the restorability was insufficient. In addition, the cross section when cut was rougher than in Example 1-1.
Textured vegetable protein had fallen off in places.

In addition, as shown in Comparative Example 1-2, when the binder was gellan gum alone, the shape retention during production was extremely poor, gelation was insufficient, and significant adhesion occurred even when dried. In the sensory evaluation, the texture was extremely weak, but water absorption was very good and the reconstitution was very good.

As shown in Comparative Example 1-3 as another binder, when curdlan was used alone, the shape retention during production was good, but the adhesion was noticeable when dried, and in the sensory evaluation, the restorability was good, but the texture was too soft, although not as soft as that of gellan gum.

In addition, as shown in Comparative Example 1-4, when agar was used alone, the shape retention during production was poor and adhesion was noticeable when dried. In the sensory evaluation, although the reconstitution was good, the texture was too soft, similar to curdlan, although not as soft as gellan gum.

In addition, as shown in Comparative Example 1-5, methylcellulose alone was sticky, difficult to cut, and had noticeable adhesion when dried.
Like curdlan, the texture was too soft, although not as soft as gellan gum.

As shown in Comparative Examples 1-6 and 1-7, the combination of glucomannan with other binders improved shape retention when cut, but did not improve adhesion when dried, and the sensory evaluation showed that the hardness and elasticity were weaker than those of glucomannan alone, but were still strong and had poor recovery properties.

From the above results, the combination of glucomannan and gellan gum was found to be optimal as a binding material.

<Experiment 2> Study on the blending amount of glucomannan and gellan gum (Example 2-1)
A dried meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the binding materials were 21 g of glucomannan and 4 g of gellan gum.

(Example 2-2)
A dried meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the binding materials were 8 g of glucomannan and 17 g of gellan gum.

(Example 2-3)
A dried meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the binding materials were 10 g of glucomannan and 10 g of gellan gum.

(Example 2-4)
A dried meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the binding materials were 30 g of glucomannan and 10 g of gellan gum.

(Example 2-5)
A dried meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the binding materials were 12 g of glucomannan and 8 g of gellan gum.

(Example 2-6)
A dried meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the binding materials were 24 g of glucomannan and 16 g of gellan gum.

(Comparative Example 2-1)
A dried meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the binding materials were 5 g of glucomannan and 10 g of gellan gum.

(Comparative Example 2-2)
A dried meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the binding materials were 40 g of glucomannan and 10 g of gellan gum.

(Comparative Example 2-3)
A dried meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the binding materials were 6 g of glucomannan and 4 g of gellan gum.

(Comparative Example 2-4)
A dried meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the binding materials were 30 g of glucomannan and 20 g of gellan gum.

Experiment 2 was evaluated in the same manner as Experiment 1. In addition, for Experiment 2, the solid content (%) derived from textured vegetable protein, the solid content (%) of glucomannan, and the solid content (%) of gellan gum relative to the total solid content of the dried meat-like protein processed food were calculated from the solid content (g) in the dough. The dough formulation for Experiment 2 is shown in Tables 3, 4, and 5 below, and the evaluation results are shown in Table 6 below.

As shown in Comparative Example 1-1, Comparative Example 1-2, Example 1-1, Example 2-1, and Example 2-2, the amount of binder in the dough was fixed at 25 g, and the ratio of glucomannan to gellan gum was examined. As a result, when the ratio of glucomannan was increased, the shape retention was good, but the binding property was poor, the texture was hard like konjac gel, and the restorability was poor, and when the amount of gellan gum was increased, the restorability was good, but the shape retention and binding property were poor, and the texture was soft. Therefore, it is considered that the ratio of glucomannan to gellan gum is preferably in the range of about 5:1 to 1:2.

As shown in Comparative Example 2-1, Comparative Example 2-2, Example 1-1, Example 2-3, and Example 2-4, the amount of gellan gum in the dough was fixed at 10 g, and the amount of glucomannan was examined. As a result, when the amount of glucomannan was reduced, the restoring property improved, but the shape retention and binding properties deteriorated, and the texture became softer. When the amount of glucomannan was increased, the shape retention improved, but the binding properties and restoring properties deteriorated, and the texture became similar to konjac gel and became harder.
Taking the results of 2 into consideration, it is considered preferable that the content of gluconan in the dough is 0.8 to 3.0% by weight (2.6 to 9.3% by weight as solid content).

As shown in Comparative Example 2-3, Comparative Example 2-4, Example 1-1, Example 2-5, and Example 2-6, the ratio of the glucomannan and gellan gum contents was fixed at 3:2, and the binder content was examined. As a result, it was found that when the binder content was increased, the shape retention was good, but the restoration property was poor.
When the texture becomes hard and the content of the binder is reduced, the restorability improves, but the shape retention is poor and the texture becomes soft. Comparing Example 2-4 and Comparative Example 2-4, even though the content of glucomannan in the dough is 3% by weight, the total content of the binder in Comparative Example 2-4 is 5% by weight, which is higher, and it is considered that this affects the restorability and texture. Therefore, it is considered that the content of the binder contained in the dough is preferably 4% by weight or less (12.4% by weight or less as solid content) in total including the content of glucomannan and gellan gum.

<Experiment 3> Examination of the amount of textured vegetable protein (Example 3-1)
A dried meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the blended amount of textured vegetable protein was 200 g.

(Example 3-2)
A dried meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the blended amount of textured vegetable protein was 700 g.

(Comparative Example 3-1)
A dried meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the blended amount of textured vegetable protein was 100 g.

(Comparative Example 3-2)
A dried meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the blended amount of textured vegetable protein was 1000 g.

Experiment 3 was evaluated in the same manner as Experiment 2. The dough composition for Experiment 3 is shown in Table 7 below, and the evaluation results are shown in Table 8 below.

The results of experiment 3 showed that when the amount of textured vegetable protein was reduced, the total solid weight of the dough decreased.
The moisture content of the dough increases, the dough becomes more gel-like, and the shape retention improves, but the texture becomes soft and similar to konjac gel, not like meat. Conversely, if the amount of textured vegetable protein is increased, the total solid weight of the dough increases, the moisture content of the dough decreases, and the content of the binder also decreases, resulting in poor shape retention and a dense texture that is not like meat, even though the dough is restored. Therefore, it is considered that the solid content of the textured vegetable protein in the dough is preferably 10.0 to 22.5% by weight, and the solid content is preferably in the range of 40.0 to 70.0% by weight.

Also, if the moisture content in the dough is high, the total solids weight of the dough will be low, making it difficult to incorporate a sufficient amount of textured vegetable protein. Conversely, if the moisture content in the dough is low, the total solids weight of the dough will be high, making it necessary to incorporate a large amount of textured vegetable protein into the dough. Therefore, it is considered that the appropriate moisture content of the dough is preferably about 68.0 to 75.0% by weight.

Claims (3)

A dried meat-like protein processed food characterized in that the solid content derived from textured vegetable protein is 40.0-70.0% by weight, the solid content derived from glucomannan is 2.6-9.3% by weight, the solid content derived from gellan gum is 1.3-5.5% by weight, and the total solid content derived from glucomannan and gellan gum is 4.9-12.4% by weight. A dough preparation process in which dough ingredients containing textured vegetable protein, glucomannan, gellan gum, and water are mixed to prepare dough;
A heating step of heating and solidifying the dough prepared in the dough preparation step;
A freezing step of freezing the dough heated and solidified in the heating step;
A method for producing a dried meat-like protein processed food, comprising: a drying step of vacuum freeze-drying the dough frozen in the freezing step,
The solid content of the textured vegetable protein relative to the weight of the dough is 10.0 to 22.5% by weight;
The content of the glucomannan is 0.8 to 3.0% by weight,
The gellan gum content is 0.4 to 1.7% by weight,
The total content of the glucomannan and the gellan gum is 1.8 to 4.0% by weight,
A method for producing a dried meat-like protein processed food, characterized in that the moisture content of the dough is 68.0 to 75.0% by weight. The method for producing a dried meat-like protein processed food according to claim 2, characterized in that the content ratio of said glucomannan and said gellan gum in the dough is 5:1 to 1:2.