Development of Novel Meat Analogue Based on the Microstructure Control of Soybean Proteins

Abstract

To develop new foods from plant-based protein, we prepared a soybean-based meat analogue. Soybean flour, sodium alginate, soybean-based fiber, and plant oil were used to produce a gel by cross-linking with calcium ion after freezing. The resulting gel was frozen again and thawed, followed by infiltration of soy protein solution to form a layered-porous structure. Effects of freezing on the formation of the structure and that of the presence of fibers on the texture were evaluated, showing the properties similar to animal meat one. Sensory evaluation also showed that the texture was significantly preferable to that of conventional soy-based meat analogue and was closer to animal meat. These results suggest that the proposed method would be promising for realizing soy-based meat substitutes with a texture closer to animal meat.