Food composition
AssigneeHouse Foods Corporation
InventorsShoichi Ito, Kanae Arima
Life of this patent
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Abstract
This invention provides a substitute meat material that has no particular taste and can be readily controlled in terms of the protein amount and energy, and is therefore appropriate for use in food for kidney disease patients. This invention relates to a food composition, which is prepared with a mixture containing a konjac raw material in a hydrated and swollen state, water-insoluble dietary fibers in an amount corresponding to 4 to 40 parts by weight (dry weight base) relative to 1 part by weight (dry weight base) of glucomannan in the konjac raw material, and an alkaline coagulant.
Claims21
A substitute meat food composition, which is prepared with a mixture containing:
- a konjac raw material in a hydrated and swollen state,
- further water-insoluble dietary fibers in an amount corresponding to 6 to 17 parts based on dry weight relative to 1 part based on dry weight of glucomannan in the konjac raw material, and
- an alkaline coagulant,
- wherein the konjac raw material forms a gel in the mixture, and
- the gelling is completed after formation of the mixture.
A method for producing a substitute meat food composition, comprising the step of forming a mixture containing (a) a konjac raw material in a hydrated and swollen state, (b) further water-insoluble dietary fibers in an amount corresponding to 6 to 17 parts based on dry weight relative to 1 part by weight based on dry weight of glucomannan in the konjac raw material, and (c) an alkaline coagulant, and the step of gelling the konjac raw material in a hydrated and swollen state in the mixture.
Dependencies are inferred from the claim text.