Meat-like protein material, method for producing meat-like protein material, and use of meat-like food, additive, and composition containing meat-like protein material

A protein material combining gluten with wheat kernel-derived fiber and specific proteins addresses the crunchy and squeaky issues of existing meat substitutes, offering a meat-like texture and flavor with improved mastication and storage flexibility.

JP7760195B2Active Publication Date: 2025-10-27NAGATA SANGYO
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Patent Information

Application Number
JP2024139292
Authority / Receiving Office
JP · JP
Patent Type
Patents
Current Assignee / Owner
Filing Date
2024-08-20
Publication Date
2025-10-27
Estimated Expiration
2043-08-21

AI Technical Summary

Technical Problem

Existing meat-like protein materials, particularly those using wheat protein, suffer from a 'crunchy sensation' and squeakiness during chewing, and have a rubbery texture that is far from meat-like, with storage and workability issues due to freezing requirements.

Method used

A meat-like protein material comprising gluten, wheat kernel-derived dietary fiber, and specific vegetable or animal proteins, such as pea protein and whey protein, is formulated to improve texture and reduce squeakiness by forming fine fibers and strengthening tissue structure.

Benefits of technology

The material achieves a texture and flavor similar to livestock meat, reducing squeakiness and improving mastication sliding, with enhanced water absorption and suitable for various food forms without freezing requirements.

✦ Generated by Eureka AI based on patent content.

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Abstract

To provide a meat-like protein material in which "squeakiness" is reduced without impairing mouthfeel or flavor similar to that of meat, gluten being used as the main raw material.SOLUTION: A meat-like protein material contains gluten, and also contains, per 100 pts.mass of the gluten, 0.2-3 pts.mass of dietary fiber derived from wheat kernel, 0.08-0.7 pts.mass of a protein other than gluten derived from wheat kernel, and 2.5-20 pts.mass of a vegetable protein or animal protein other than protein derived from wheat, wherein the vegetable protein is at least one selected from the group consisting of pea protein, fava bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein.SELECTED DRAWING: None
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Citation Information

Patent Citations

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  • Meat-like protein material, its manufacturing method, and use of meat-like foods, additives, and compositions containing the same

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