Tentative Translation

JAS
0019

JAPANESE AGRICULTURAL
STANDARD
Textured soy protein products

Date of Establishment: 2022-2-24

Ministry of Agriculture, Forestry and Fisheries

0019：2022

Precautions for using English version of JAS
This English translation has been made by the drafting party etc., based on the original text
(Japanese version), and has been posted on the website of the Food and Agricultural Materials
Inspection Center (FAMIC), Incorporated Administrative Agency, with permission of the publisherof the original text (Ministry of Agriculture, Forestry and Fisheries).
The translation is made in consideration of technical contents, but it is aimed to provide
information when using JAS original text, and is not recognized as having the same effects as theoriginal text.
If there is any doubt in the translation, please follow the original.
FAMIC is not responsible for inconvenience by using only the translation.
Food and Agricultural Materials Inspection Center, Incorporated Administrative Agency(2)

0019：2022

Contents

Page

1

Scope.......................................................................................................................................... 1

2

Normative references ............................................................................................................... 1

3

Terms and definitions .............................................................................................................. 1

4

Methods of production ............................................................................................................. 2

5

Labeling ..................................................................................................................................... 3

Annex A .................................................................................................................................................. 4
Annex B .................................................................................................................................................. 7(3)

0019：2022

Foreword
This Japanese Agricultural Standard has been established by the Minister of Agriculture, Forestry and

Fisheries through deliberations at the Council for the Japanese Agricultural Standards as the result of the

proposal for establishment of Japanese Agricultural Standard submitted by the Otsuka Foods Co., Ltd. withthe original bill being attached, based on the provision of Article 4, paragraph (1) of the Act on Japanese
Agricultural Standards.

Attention is drawn to the possibility that some parts of this Standard may conflict with patent rights,

published patent application or utility model rights. The Minister of Agriculture, Forestry and Fisheries andthe Council for the Japanese Agricultural Standards are not responsible for identifying any of such patentrights, published patent application or utility model rights.

(4)

JAPANESE AGRICULTURAL STANDARD(Tentative Translation)

JAS0019：2022

Textured soy protein products
1 ScopeThis document specifies textured soy protein foods and prepared textured soy protein foods (hereinafterreferred to as “textured soy protein products”).

2 Normative references

There are no normative references in this document.

3 Terms and definitions

For the purposes of this document, the following terms and definitions apply.
3.1
textured soy protein foodprocessed food produced to meet the requirements of 4.1.1 and 4.2
3.2
prepared textured soy protein foodprocessed food produced to meet the requirements of 4.1.2 and 4.2

3.3
animal ingredientingredient derived from livestock (cattle, pigs, horses, sheep and goats), domestic rabbits, poultry, wildlife
used for food, aquatic animals, reptiles, insects or other animals
Note 1 to entry: Aquatic animals include fish, shellfish and marine mammals.
Note 2 to entry: Animal ingredients include milk and edible poultry eggs.

3.4
processed soybean productproduct prepared by processed soybeans, which does not contain animal ingredients or processed products
thereofNote 1 to entry: The term does not include textured soy protein products.

Note 2 to entry: Examples of processed soybean products are soy flour, tofu, tofu skin, etc.

3.5
textured soy protein ingredienteither of the following:a) substance from soybeans or processed soybean products with process such as increasing the protein
content percentage (see Annex A);b) substance formed into powder, paste, granules, fibers, etc. by the physical actions of such as heating orpressurizing a);c)substance prepared by adding plant ingredients (excluding soybeans), edible vegetable oils and fats,salt, starch, quality-improving agents, emulsifiers, antioxidants, coloring agents, flavoring agents,

20019：2022

seasonings, etc. (excluding those derived from animal ingredients) to a) or b)

3.6
recipedocument with necessary information (blending percentage of ingredients, manufacturing methods, etc.)
for manufacturing textured soy protein products

4 Methods of production
4.1 Designing of the recipe

4.1.1 Textured soy protein foods
The recipe shall be designed to meet the following matters:a) Products shall be processed to have the product-specific meat-like qualities, using the textured soy
protein ingredients;
Note 1 Examples of the product-specific meat-like qualities are textural qualities, such as a meat-like granularand fibrous texture, morphological qualities, such as minced, filet, sliced and block-like, and the mixed qualities
thereof.
Note 2 Confirmation that the products have the product-specific meat-like qualities is considered to be carriedout by, for example, producing the products on trial, according to the designed recipe, and carrying out the sensory
evaluation on the trial products.

b) The textured soy protein ingredients whose amino acid score (see Annex B) is 100 shall be used;c)

On the first ingredients to the third ingredients, the following substances shall not be used as
ingredients. Here, the first ingredients are those used directly by the business operators who
manufacture textured soy protein foods, the second ingredients are those used directly by the business
operators who manufacture the first ingredients, and the third ingredients are those used directly by
the business operators who manufacture the second ingredients:
1) animal ingredients;

2) processed foods of 1);

Note 3 Confirmation of the ingredients is identified by, for example, obtaining the information retroactively tothe business operators who manufactured the third ingredients.

d) The content percentage of soy protein (see Annex A) shall be 10 % or more. It shall be calculated asfollows:

1) The content percentage of soy protein shall be calculated as follows: determine the mass of soyprotein, which is contained in the textured soy protein ingredients, as a percentage of the total
mass of textured soy protein food, and round it down to the nearest integer; provided, however,that the mass of soy protein contained in the seasonings in the textured soy protein ingredientsshall not be included in the calculation;2) In the case of a product that is marketed both with and without added sauce, etc. (e.g., hamburger
steaks and meatballs), when the product is with added sauce, etc., the content percentage of soyprotein shall be calculated excluding the mass of sauce, etc.;
3) The protein conversion factor (see Annex A) shall be 6,25.

4.1.2 Prepared textured soy protein foods
The recipe shall be designed to meet the following matters:a) Products shall be processed to have the product-specific meat-like qualities, using the textured soy
protein ingredients;
Note 1 Examples of the product-specific meat-like qualities are textural qualities, such as a meat-like granular30019：2022

and fibrous texture, morphological qualities, such as minced, filet, sliced and block-like, and the mixed qualities
thereof.

Note 2 Confirmation that the products have the product-specific meat-like qualities is considered to be carriedout by, for example, producing the products on trial, according to the designed recipe, and carrying out the sensory
evaluation on the trial products.

b) On the first ingredients to the third ingredients, the following substances shall not be used as
ingredients. Here, the first ingredients are those used directly by the business operators who
manufacture prepared textured soy protein foods, the second ingredients are those used directly by
the business operators who manufacture the first ingredients, and the third ingredients are those useddirectly by the business operators who manufacture the second ingredients:
1) animal ingredients (excluding milk and edible poultry eggs);
2) processed foods of 1) (excluding seasonings.);c)

Note 3 Confirmation of the ingredients is identified by, for example, obtaining the information retroactively tothe business operators who manufactured the third ingredients.

The content percentage of soy protein (see Annex A) shall be 1 % or more. It shall be calculated asfollows:

1) The content percentage of soy protein shall be calculated as follows: determine the mass of soyprotein, which is contained in the textured soy protein ingredients, as a percentage of the total
mass of prepared textured soy protein food, and round it down to the nearest integer; provided,
however, that the mass of soy protein contained in the seasonings in the textured soy protein
ingredients shall not be included in the calculation;2) The protein conversion factor (see Annex A) shall be 6,25.

4.2 Management of the manufacturing process and separation management during the
manufacturing process
4.2.1 Management of the manufacturing process in accordance with the recipe
The manufacturing process shall be managed in accordance with the designed recipe.

4.2.2 Separation management of textured soy protein products during the manufacturing
process
Textured soy protein products during the manufacturing process shall be managed separately so that they
will not be mixed with products which are being or have been manufactured not in accordance with therecipe for the textured soy protein products.

5 LabelingOn textured soy protein foods, “大豆ミート食品” (which means “a textured soy protein food” in Japanese) or“大豆肉様食品” (which means “a meat-like soy foods” in Japanese), and on prepared textured soy protein
foods, “調製大豆ミート食品” (which means “a prepared textured soy protein food” in Japanese) or “調製大豆肉様食品” (which means “a meat-like prepared soy foods” in Japanese) shall be declared on a clearly visible
place of their containers or packages; provided, however, that, on the processed foods for business use set
forth in Article 2 of the Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015), they may bedeclared on their invoices, statements of delivery, etc. or on their specifications, etc.
And, to avoid misleading consumers, an explanation that the referenced products is not meat shall bedeclared on a clearly visible place of their containers or packages.

Note Examples of an explanation that the referenced product is not meat are “肉を使用していません” and “肉不使用” (both of which means “meat free” in Japanese).

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Annex A
(informative)

Content percentage of soy protein
A.1

GeneralThe purpose of this Annex is to provide information on content percentage of soy protein as a reference.

A.2 Criteria for content percentage of soy protein in textured soy protein
products
This document classifies textured soy protein products into two categories: textured soy protein foods andprepared textured soy protein foods. For textured soy protein products, there are criteria for the content
percentage of soy protein in the product, and it is specified to be 10 % or more for textured soy protein
foods and 1 % or more for prepared textured soy protein foods.

A.3

Calculation method of content percentage of soy protein

Although the total amount of protein in a product can be analyzed by the Kjeldahl method and the
combustion method, it is theoretically and technically impossible to analyze only the amount of soy protein.
Therefore, the content percentage of soy protein is calculated as follows: determining the percentage of themass of soy protein contained in the textured soy protein ingredients relative to the product mass, androunding down the value to the nearest integer. The mass of soy protein contained in the textured soy
protein ingredient is calculated based on: the recipe of the product (the blending percentage of theingredient), the content percentage of soy protein of the soybean-derived ingredient in the textured soy
protein ingredients, the total nitrogen content, etc.

However, the mass of soy protein contained in the seasoning of the textured soy protein ingredient is notincluded in the calculation. This is to prevent the content of soy protein from being padded by intentionally
blending seasonings containing a large amount of soy protein. In the case of products such as hamburger
steaks and meatballs, which are marketed both with and without added sauce, etc., the mass of the sauce,etc. is excluded in the calculation. The reason for this is that the content percentage of soy protein of the
products with added sauce, etc. is lower than that of the products without added sauce, etc., so the products
should be compared fairly.

As for the protein conversion factor, CXS 234-1999 (Recommended methods of analysis and sampling)
adopts a conversion factor of 6,25 for soy protein products. JAS 0838 (Vegetable protein) also adopts aconversion factor of 6,25 for products whose main ingredients are soybeans or defatted soybeans.
Therefore, the protein conversion factor of 6,25 is also used in this document.

A.4

Example of Calculating the content percentage of soy protein

Table A.1 shows a specific example of calculating the content percentage of soy protein in the case of
manufacturing soy meatballs (product mass 200 g) as shown in Figure A.1.

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Figure A.1 — Example of manufacturing soy meatballs
Table A.1 — Specific example of calculating the content percentage of soy protein
for a soy meatball product
Ingredients
Textured soy
proteiningredient X
Textured soy
proteiningredient Y

Granular soy protein
Edible vegetable fats
and oils

B

28,0

60,0

C

D

E

F

16,8

Salt
Defatted soybeans
Flour
Coloring agent
Onion

Other
ingredients

A

20,0

4,8

6,0

11,4

Soy sauce
SpicesThickener

Symbol Description
A: Mass of soybean-derived ingredients in textured soy protein ingredients (g)B: Content percentage of soy protein of soybean-derived ingredients in textured soy protein ingredients (%)
C: Total nitrogen content of soybean-derived ingredients in textured soy protein ingredients (%)
D: Mass of soy protein of soybean-derived ingredients in textured soy protein ingredients (g)(if data of B are available)
E: Mass of soy protein of soybean-derived ingredients in textured soy protein ingredients (g)(if data of C are available)
F: Content percentage of soy protein of the product (%)

60019：2022

When there are data on the content percentage of soy protein (B), such as granular soy protein containedin textured soy protein ingredient X, the mass of soy protein contained in granular soy protein (D) is
obtained by multiplying the mass of granular soy protein (A) by the content percentage of soy protein of
granular soy protein (B) and dividing by 100.

When there are data on the total nitrogen content (C), such as defatted soybeans contained in textured soy
protein ingredient Y, the mass of soy protein contained in defatted soybeans (E) is obtained by multiplying
the mass of defatted soybeans (A) by the total nitrogen content of defatted soybeans (C) and dividing by
100, and then multiplying by the protein conversion factor (6,25).

Finally, the content percentage of soy protein (F) of the product is obtained by adding the mass of soyprotein contained in granular soy protein (D) and the mass of soy protein contained in defatted soybeans(E) and dividing by the product mass and multiplying by 100. In addition, the calculated value is rounded
down to the nearest integer and compared with the reference value. In the case of the example of a soy
meatball product shown in Figure A.1, the calculated content percentage of soy protein is 11 %, which meetsthe criteria of 10 % or more of the content percentage of soy protein of textured soy protein foods.

70019：2022

Annex B(informative)

Amino acid score

B.1 General
The purpose of this Annex is to provide information on amino acid scores as a reference.

B.2 Amino acid score

The amino acid score is the minimum value among the values (percentages) obtained by comparing thecontent of individual essential amino acids in the protein of a food with their amino acid scoring pattern.

B.3 Essential and non-essential amino acids

Amino acids constituting proteins include 9 essential amino acids (isoleucine, leucine, lysine, methionine,phenylalanine, threonine, tryptophan, valine and histidine) that cannot be synthesized in the human bodyand 11 non-essential amino acids [glycine, alanine, serine, aspartic acid, glutamic acid, asparagine,
glutamine, arginine, cysteine (cystine), tyrosine and proline] that can be synthesized in the human bodyfrom carbohydrates and lipids. As essential amino acids cannot be synthesized in the human body, theyneed to be obtained from food.

B.4 Amino acid scoring pattern

Table B.1 shows the amino acid scoring pattern (1985, for 2-5 years old, before school age) published by
the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO)and the University of the United Nations (UNU) in 1985, which is now widely used as the amount ofessential amino acids required for the human body.
Table B.1 — Amino acid scoring pattern (1985, for 2-5 years old, before school age)
Unit mg/gN
Essential amino acids

Isoleucine
LeucineSulfur-containing amino acids a)
Aromatic amino acids b)
Threonine
Tryptophan
Valinehistidine

Note b)180
410

LysineNote a)Amino acid scoring pattern

360
160
390
210
70

220
120

Sulfur-containing amino acids are the sum of methionine and cysteine(cystine) synthesized from methionine in the body.
Aromatic amino acids are the sum of phenylalanine and tyrosine
synthesized from phenylalanine in the body.

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B.5 Calculation of the amino acid score
Among the nine essential amino acids, the amino acid with the lowest amino acid score is called the "firstlimiting amino acid." The amino acid score is calculated by the formula (B.1). If the calculated value is higher
than 100, the amino acid score is consider to be 100.
𝐵𝐵× 100 …………………………………………………………………………………(B.1)
𝐶𝐶
where
𝐴𝐴 =

A

B
C

is the amino acid score;is the amino acid content in food proteins (mg/gN);is the amino acid content in the amino acid scoring pattern (mg/gN);

Foods with an amino acid score of 100 for all essential amino acids are considered to contain all essential
amino acids in good balance. This is generally known as “the barrel theory of essential amino acid uptake"as shown in Figures B.1 and B.2. This theory is based on the idea that the essential amino acid (the firstlimiting amino acid) with the lowest amino acid score is the shortest stave, and the amount of water that
goes into the barrel is determined by comparing the nine essential amino acids to the nine staves that makeup the sides of the barrel. No matter how large the amount of essential amino acids other than the firstlimiting amino acid is, the amount of the first limiting amino acid limits the amount of protein that the bodycan synthesize and determines the total amount of protein. In the example in Figure B.1, all essential aminoacids are 100, so any essential amino acid will not become the limit, so the balance is good. In contrast, inthe example in Figure B.2, the amount of lysine, the first limiting amino acid, determines the total amountof protein that can be synthesized in the body, so the balance is not good.

In the case where all ingredients used for a textured soy protein ingredient are soybeans or soybean-derived
ingredients, its amino acid score is theoretically 100. Therefore, analysis, etc. is unnecessary. Analysis, etc.
is also unnecessary in the case where plants or plant-derived ingredients (excluding soybeans) are used fora textured soy protein ingredient and its amino acid score can be proved to be 100 by calculation based on
the content of each essential amino acid in the ingredients and their blending percentage. However, if noneof these cases applies, the amino acid score of a textured soy protein ingredient is obtained from first
analyzing the amino acids content in the textured soy protein ingredient by an analytical method using an
instrument such as a fully automatic amino acid analyzer or a high-performance liquid chromatograph, andthen using the resulting value in the formula (B.1).

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Figure B.1 — Example 1 of an essential amino Figure B.2 — Example 2 of an essential aminoacid barrelacid barrel

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B.6 Background of determining the reference values for amino acid scores
Table B.2 shows the amount of protein, amino acid score and the first limiting amino acid of major foods.
Table B.2 ― Protein, amino acid score and the first limiting amino acid of major foods
Food a)

The amount ofprotein per 100 gof edible portion
(g)b)

Amino
acid
score c)first limiting
amino acids

Ground beef (beef, ground meat, raw)

17.1

100

-

Ground chicken (chicken, secondary item, groundmeat, raw)

17.5

100

－

12.2

100

－

33.8

100

－

Pea (peas, mature seeds, green seed coats andcotyledons, whole, raw)

21.7

83

Tryptophan

Rice (rice, paddy rice, non-glutinous, well-milled, raw)

5.1

58

lysineGround pork (pork, ground meat, raw)

Chum salmon (fish, salmon and trout, chum salmon,raw)
Egg (eggs, hen, whole, raw)

Milk (liquid milk, whole milk)

Soybean (soybeans, mature seeds, whole, yellow seedcoats, domestic, raw)
Broad bean (broad beans, mature seeds, whole, raw)

Wheat (common wheat, hard flour, first grade)

17.7
22.3
3.3

26.0

11.8

100

－

100

－

100
75

31

－

Sulfurcontaining
amino acidlysineNote a) The names of foods in the "Standard Tables of Food Composition in Japan 2020 (8th revision)" areshown in parentheses.

Note b) The amount of protein (g) per 100 g edible portion was quoted from the values published in Chapter
2 of the “Standard Tables of Food Composition in Japan 2020 (8th revision) ”.
Note c) The amino acid content (mg/gN) of food proteins used for the calculation of the amino acid score wasquoted from the values listed in Chapter 2, Table 2, “Table of Amino Acid Composition per 1 g ofStandard Nitrogen ” of the“ Standard Tables of Food Composition in Japan 2020 (8th revision) ”.

The amount of protein per 100 g of edible portion of ground beef, ground pork, ground chicken, and chumsalmon is 17.1 g to 22.3 g, while the amount protein per 100 g of edible portion of soybeans, broad beans,peas, wheat, and rice, which are often used as plant-derived protein sources, is 33.8 g, 26.0 g, 21.7 g, 11.8 g,
and 5.1 g, respectively, in particular, soybeans, broad beans and peas contain a large amount of protein.

In addition, when the amino acid scores of these foods are compared, only soy protein has an amino acidscore of 100 among plant-derived proteins, while all animal-derived foods have an amino acid score of 100.
However, when protein derived from soybeans is blended with protein derived from broad beans, peas,
wheat or rice, and the percentage of the blended protein increases, the amino acid score falls below 100.

In this document, it is important from the viewpoint of appealing to consumers that all essential aminoacids can be obtained in a balanced manner for the purpose of proposing to consumers a new way toconsume soy protein. Therefore, among textured soy protein products, for textured soy protein food with a110019：2022high content of soy protein, a criterion of “using textured soy protein ingredients with an amino acid scoreof 100” was established. On the other hand, for prepared textured soy protein food, this criterion was notestablished so that products with an amino acid score of below 100 in textured soy protein ingredientswould also be covered by this document.