Meat substitute food and manufacturing method of the same
By integrating gelled products from high amylose rice into alternative meat foods, the problem of low drip retention and rapid texture changes is solved, resulting in improved texture stability during and after baking.
JP2025043169APending Publication Date: 2025-03-28DISHWILL INC
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Patent Information
- Application Number
- JP2023150533
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2023-09-15
- Publication Date
- 2025-03-28
AI Technical Summary
Technical Problem
Existing alternative meat foods have low drip retention power during baking and undergo rapid texture changes after cooling, leading to a demand for products with improved texture retention.
Method used
Incorporating gelled products derived from high amylose rice cooked rice into alternative meat foods, along with vegetable protein and a gelling agent, to enhance drip retention and texture stability.
Benefits of technology
The use of gelled products from high amylose rice rice improves the drip retention power during baking and maintains an excellent texture even after cooling, addressing the texture retention issues in existing alternative meat foods.
✦ Generated by Eureka AI based on patent content.
Abstract
To provide a novel meat substitute food having high drip holding power during baking and excellent texture, and a manufacturing method of the same.SOLUTION: A manufacturing method of a meat substitute food product has been discovered that contains a gelling agent derived from cooked high-amylose rice, which has an excellent drip holding power during baking and an excellent texture. Thus, a first aspect of the present disclosure is a meat substitute food product comprising vegetable protein, a gelling agent, and a gelling material derived from high amylose rice.SELECTED DRAWING: None
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