Method for producing fermented texturized vegetable protein with reduced off-flavor and off-odor
AssigneeCj Cheiljedang Corporation
InventorsSong Hui GWON, Ji Hyun KANG, Mi Jung KIM
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Abstract
The present application relates to a method for producing fermented texturized vegetable protein, the method comprising a step of inoculating a substrate comprising texturized vegetable protein and starch with a fungi and culturing the same. The fermented texturized vegetable protein produced by the method of the present application has improved texture and flavor, achieving a meat-like mouthfeel, and thus can be used as an alternative meat material.
Claims21
A method of producing a fermented texturized vegetable protein, comprising inoculating and culturing fungi on a substrate comprising a texturized vegetable protein (TVP) and starch.
A fermented texturized vegetable protein obtained by inoculating and culturing fungi on a substrate comprising a texturized vegetable protein (TVP) and starch.
A method for reducing the off-flavor or off-odor of a fermented texturized vegetable protein, comprising inoculating and culturing fungi on a substrate comprising a texturized vegetable protein (TVP) and starch.
21-25. (canceled)
Dependencies are inferred from the claim text.