テーマ

加熱・乾燥

研究機関名

Massey University, New Zealand

代表者名

Professor Jaspreet Singh

発表概要文

Our research relates to texturised hybrid meat analogues comprising both plant and animal protein types and a method of preparing the same. The texturised hybrid meat analogue resembles real meat’s textural and nutritional properties. The objective of this research is to develop new types of restructured meat analogues- ‘Hybrid Meats’, containing plant proteins only (soy proteins, pea proteins and other legume proteins) and plant-animal protein combinations (plant-dairy; plant-meat proteins) through an innovative patented non-extrusion thermomechanical technology. Hybrid meats are targeted towards flexitarians, possess physical dimensions like real meat cuts and have excellent textural and nutritional attributes. Varying formats, beef-like, chicken-like and fish-like textures of the meat analogue products are being developed.