Emulsified gel, method for producing emulsified gel, processed meat-like food product, and method for producing processed meat-like food product

Abstract

An emulsified gel containing a heat-denatured vegetable protein, water, and a fat or oil, where a content of the heat-denatured vegetable protein relative to a content of the fat or oil is 0.1 to 6% by mass; a method for producing an emulsified gel including the steps of: preparing an ungelled emulsion comprising a denatured vegetable protein, water, and a fat or oil; and heating the ungelled emulsion at a heating temperature of 60 to 100° C. to prepare an emulsified gel and/or emulsified gel precursor; a processed meat-like food product contains a textured vegetable protein and the emulsified gel; and a method for producing a processed meat-like food product including the step of: mixing the textured vegetable protein and the emulsified gel to prepare a mixture; are provided.

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