|
A meat analogue, also called a meat alternative, meat substitute, mock meat, faux meat, imitation meat, or (where applicable) vegetarian meat or vegan meat, approximates certain aesthetic qualities (primarily texture, flavor and appearance) and/or chemical characteristics of specific types of meat. Many analogues are soy-based (see: tofu, tempeh) or gluten-based. Generally, ''meat analogue'' is understood to mean a food made from non-meats, sometimes without other animal products, such as dairy. The market for meat imitations includes vegetarians, vegans, non-vegetarians seeking to reduce their meat consumption for health or ethical reasons, and people following religious dietary laws in Judaism, Islam, Hinduism, and Buddhism. Tofu, a popular meat analogue, was invented in the Han dynasty.〔 A document written by Tao Gu (903–970) describes how tofu was called "small mutton" and valued as an imitation meat. Meat analogues such as tofu and wheat gluten are associated with Buddhist cuisine in China and other parts of East Asia.〔 In Medieval Europe, meat analogues were popular during Lent, when the consumption of meat from warm-blooded animals is forbidden.〔 ''Meat analogue'' may also refer to a meat-based and/or less-expensive alternative to a particular meat product, such as surimi. ==History== A history of meat alternatives has been published.〔Shurtleff, W.; Aoyagi, A.; 2014. "History of Meat Alternatives (965 CE to 2014)." Lafayette, California: Soyinfo Center. 1,437 pp.(6,759 references; 435 photos and illustrations. Free online).〕 It argues that simple foods such as (tofu) are protein ingredients rather than meat alternatives; they are not ready to eat. Only ready to eat foods (such as tofu burgers or tempeh burgers) are meat alternatives. The words "meat analogue" have not been used for about 15 years, largely because they are not as easily understood or descriptive as "meat alternatives." Tofu, a popular meat analogue, was invented in China by the Han dynasty (206 BC–220 AD). Drawings of tofu production have been discovered in a Han dynasty tomb. Its use as a meat analogue is recorded in a document written by Tao Gu (903–970). Tao describes how tofu was popularly known as "small mutton" (''xiao zaiyang''), which shows that the Chinese valued tofu as an imitation meat. Tofu was widely consumed during the Tang dynasty (618–907), and likely spread to Japan during the later Tang or early Song dynasty.〔 Prior to the arrival of Buddhism, China was predominantly a meat consuming culture. The vegetarian dietary laws of Buddhism led to development of meat analogues as a replacement for the meat-based dishes that the Chinese were no longer able to consume as Buddhists. Meat analogues such as tofu and wheat gluten are still associated with Buddhist cuisine in China and other parts of East Asia. Meat analogues were also popular in Medieval Europe during Lent, which prohibited the consumption of warm-blooded animals, eggs, and dairy products. Chopped almonds and grapes were used as a substitute for mincemeat. Diced bread was made into imitation cracklings and greaves. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「meat analogue」の詳細全文を読む スポンサード リンク
|