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.

Abstract: A method for producing a processed meat-like food product, method for improving juiciness of a processed meat-like food product, or method for preventing breakage of an emulsified gel during mixing includes the step of mixing a textured vegetable protein and a frozen product of an emulsified gel comprising a vegetable protein, water, and a fat or oil to prepare a mixture. A frozen emulsified gel contains a vegetable protein, water, and a fat or oil, wherein a content of the vegetable protein relative to a content of the fat or oil is 0.1 to 6% by mass. A processed meat-like food product contains a textured vegetable protein and the frozen emulsified gel.

Abstract: 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.

Abstract: A processed meat-like food containing a connective tissue-like texture imparting agent and a textured vegetable protein, and having texture closer to processed meat foods produced from meat as a main raw material; a connective tissue-like texture imparting agent capable of imparting to a processed meat-like food a texture closer to processed meat foods produced from meat as a main raw material; a method for texture improvement of a processed meat-like food containing a textured vegetable protein, where a connective tissue-like texture imparting agent is added, the method approximating the texture of a processed meat-like food to processed meat foods produced from meat as a main raw material; and a production method for a processed meat-like food, including mixing a connective tissue-like texture imparting agent and a textured vegetable protein, the method resulting in a processed meat-like food having texture closer to those of processed meat foods produced from meat.