A raw meat-like meat alternative, including a lean meat-like portion and a fat-like portion, wherein: an area of the fat-like portion on a surface is 3% or more with respect to an entire surface area; and the fat-like portion on the surface includes a portion having a minor axis of 1 mm or more and having a major axis of the fat-like portion on the surface of 3.0 or more times the minor axis; and a method for producing the raw meat-like meat alternative.

A vegetable protein binder contains: a polysaccharide including a thermally irreversible gel-forming polysaccharide and a thermally reversible gel-forming polysaccharide; and a gelation retardant.

A vegetable protein binder contains: a polysaccharide including a thermally irreversible gel-forming polysaccharide and a thermally reversible gel-forming polysaccharide; and a gelation retardant.

A powdered wheat protein that can achieve both a high dough-formation speed and a high bulk density is obtained by drying a pasty raw material formed by kneading a wheat protein, an acid, and water, by flash drying or freeze drying.

A powdered wheat protein that can achieve both a high dough-formation speed and a high bulk density is obtained by drying a pasty raw material formed by kneading a wheat protein, an acid, and water, by flash drying or freeze drying.

The present invention addresses the problem of providing modified gluten capable of imparting excellent freezing tolerance to a bread dough and a method for manufacturing the modified gluten. Provided is a method for manufacturing modified gluten which comprises a step for heating a solution containing gluten together with an organic acid having two or more carbonyl groups per molecule, said organic acid being used in an amount of 1 part by weight or more per 100 parts by weight of gluten, at 70 C. or higher for 30 minutes or longer.

The present invention addresses the problem of providing modified gluten capable of imparting excellent freezing tolerance to a bread dough and a method for manufacturing the modified gluten. Provided is a method for manufacturing modified gluten which comprises a step for heating a solution containing gluten together with an organic acid having two or more carbonyl groups per molecule, said organic acid being used in an amount of 1 part by weight or more per 100 parts by weight of gluten, at 70 C. or higher for 30 minutes or longer.

Gluten and legume protein are combined with an aqueous solution and leavening agent, and processed through an extruder to obtain an expanded textured product resembling a pork snack food. The extruder is configured with a die assembly having a perforation plate with a plurality of small perforations and a forming die with a die opening that may be partitioned into a collection of smaller openings in order to produce products with desired dimensions. The viscous melt is cooked in the extruder and then forced through the die assembly. Upon exiting the forming die of the extruder, a fibrous product base is formed, expanded with air pockets. The base is then further cooked to a shelf stable moisture content, seasoned, and ready for consumption.

Gluten and legume protein are combined with an aqueous solution and leavening agent, and processed through an extruder to obtain an expanded textured product resembling a pork snack food. The extruder is configured with a die assembly having a perforation plate with a plurality of small perforations and a forming die with a die opening that may be partitioned into a collection of smaller openings in order to produce products with desired dimensions. The viscous melt is cooked in the extruder and then forced through the die assembly. Upon exiting the forming die of the extruder, a fibrous product base is formed, expanded with air pockets. The base is then further cooked to a shelf stable moisture content, seasoned, and ready for consumption.

A production method for a textured vegetable protein composite food, where the production method enables production of a textured vegetable protein composite food with improved texture; and a textured vegetable protein composite food with improved texture. The production method for a textured vegetable protein composite food, which contains a water-absorbable polysaccharide thickener and a water-absorbable textured vegetable protein, includes: (1) a step of allowing the water-absorbable polysaccharide thickener to absorb water by adding water thereto in the absence of the water-absorbable textured vegetable protein to give a hydrated polysaccharide thickener; and (2) a step of adding the water-absorbable textured vegetable protein to the hydrated polysaccharide thickener and mixing together to give a textured vegetable protein composite, where, in the step (1), 80% by mass or more of water to be used in the step (1) is added to 1 kg or more of the water-absorbable polysaccharide thickener within 30 seconds.