Abstract

The purpose of the invention according to the present application is to provide a method for manufacturing a soybean-based meat-like food product with which it is possible to stably and inexpensively obtain a soybean-based meat-like food product that is free of chemically synthesized additives and is provided with a mouthfeel similar to that of natural meat. In order to achieve this purpose, the invention according to the present application employs a method for manufacturing a soybean-based meat-like food product in which a fibrous meat-like structure produced when a gelled soybean-powder-containing solution is cooled toward one direction and fixed by freezing is separated and acquired, the method being characterized in that the gelled soybean-powder-containing solution is obtained through: a step for incorporating 8-25 parts by mass of soybean powder in a dispersed state into 100 parts by mass of water that is heated to a temperature at which sterilization and enzyme deactivation are possible, and producing a heating treatment solution in which sterilization and enzyme deactivation are implemented; and a step for adding 1-20 parts by mass of a Lactobacillus culture fluid to 100 parts by mass of the heating treatment solution as a starter culture and culturing the starter culture to induce lactic acid fermentation.

IPC Classes  ?

• A23J 3/24 - Working-up of proteins for foodstuffs by texturising using freezing
• A23J 3/00 - Working-up of proteins for foodstuffs
• A23J 3/16 - Vegetable proteins from soybean
• A23L 11/45 - Soy bean curds, e.g. tofu
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• A23L 13/60 - Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product