Food composition and method for producing food composition
Patent Information
- Application Number
- JP2025531574
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Priority Date
- 2023-07-03
- Filing Date
- 2024-07-03
- Publication Date
- 2025-01-09
AI Technical Summary
Conventional meat-like foods made from grain ingredients, such as soybeans, lack the fibrous texture and juiciness of livestock meat, often being dry and brittle, which makes them unsuitable as a substitute for meat in terms of texture and elasticity.
A food composition is developed that includes fermented plant materials, specifically grain-derived materials fermented with microorganisms like Aspergillus oryzae, which are then dried to achieve a breaking stress of 1.00 N/m when molded into putty, replicating the fibrous texture of livestock meat. The composition can contain a mass ratio of fermented product between 5% to 40% and vegetable protein between 4% to 40%, with a preferred particle size distribution of 5% to 50% of particles between 1,000 μm and 4,500 μm.
The resulting food composition exhibits a meat-like fiber texture that is strong and less likely to break apart when chewed, effectively mimicking the texture of livestock meat, making it a suitable substitute in culinary applications.