Technology Development of Soymeat and Future View

Abstract

Soybean has been cultivated for a long time and has been customized to various traditional foods including tofu. However, the Japanese Agricultural Standards of Textured soy protein products was newly established in 2022. Generally, we cook using Textured soy protein as the main ingredient, and can also cook Soymeat. At first, Textured soy protein had a soybean flavor and a texture problem when used as part of minced meat substitutes. Improvement of the flavor and texture advanced, and its use became widespread in many items as a functional material. Furthermore, it is used not only as minced meat but also as a substitute for parts of various meat.

A hamburger steak made of Soymeat is formed from a dough made of Textured soy protein for the bite and texture, with soy protein isolate for binding, vegetable fat and water for juiciness, and seasoning includes yeast extract for taste. It is then formed, cooked, frozen, wrapped and it is finished.

Many companies have entered the substitute meat market with products such as Soymeat, and the competition has intensified, but recently growth has slowed down. We have a gap between what exists and what is desired, in quality, price, environmental impact, and consumer health when it comes to the needs of consumers. However, research indicates that future prospects will not change, and the market will expand. The trend toward population growth and the shortage of protein sources will continue. I think that the day will come when soybean meat contributes to solving social problems such as the global environment, the health of people, and the availability of protein foods.