MEAT TEXTURE FOOD COMPOSITION AND MEAT TEXTURE PROCESSED FOOD

• Main Authors: ISHIZAKI MASAYA, HATANAKA MIHO, TATSUMI YOSHITAKA, YABUNO NOBUKI
• Format: Patent
• Language: English; Japanese
• Published: 27.06.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

To provide a meat texture food composition excellent in texture and excellent in water retention and workability, and a meat texture processed food prepared by using the same.SOLUTION: The meat texture food composition includes protein derived from a plant and cellulose nanofiber and has a meat raw material content of 30 mass% or less; the cellulose nanofiber is a chemically modified cellulose nanofiber.SELECTED DRAWING: None 【課題】本発明によれば、食感に優れ、さらに保水性や作業性に優れる畜肉様食品組成物、及びそれを用いた畜肉様加工食品を提供することを課題とする。【解決手段】植物由来たんぱく質、及びセルロースナノファイバーを含有する畜肉様食品組成物であって、畜肉素材の含有量が３０質量％以下であることを特徴とする、畜肉様食品組成物。さらに該セルロースナノファイバーが、化学変性セルロースナノファイバーであることを特徴とする。【選択図】なし