TH19856Y - Formulation of plant-based meat substitutes fortified with white bean flour and Jerusalem artichoke flour, and manufacturing process. - Google Patents

Abstract

Page 1 of 1. Summary of the Invention: The formula for artificial meat fortified with white bean flour and Jerusalem artichoke flour consists of Jerusalem artichoke tubers, white bean flour, soybean flour, and water. The production process involves washing, peeling, slicing, drying, and grinding the Jerusalem artichoke tubers into flour. This flour is then mixed with white bean flour and soybean flour and molded into artificial meat. The resulting artificial meat fortified with white bean flour and Jerusalem artichoke flour has nutritional value and aims to add value to agricultural products and enhance the competitiveness and self-reliance of agricultural products in the healthy food market. The purpose of this invention is to create added value for agricultural products and develop the competitiveness and self-reliance of agricultural products in the healthy food market.

Claims (3)

------10/09/2563------(OCR) 1. Formula for plant-based meat substitute fortified with white bean flour and Jerusalem artichoke flour consists of: - Jerusalem artichoke tubers 15-20 parts by weight - White bean flour 20-30 parts by weight - Soybean flour 25-30 parts by weight - Water 20-25 parts by weight 2. Manufacturing process for plant-based meat substitute fortified with white bean flour and Jerusalem artichoke flour according to claim 1, which consists of the following steps: a. Preparation of Jerusalem artichoke flour: Jerusalem artichoke tubers are washed, peeled, and sliced into pieces 0.5-1.0 mm thick. They are then dried at 50-60 degrees Celsius until the moisture content is reduced to 4-6%. The dried pieces are then ground into a fine powder and sieved through a 100-mesh sieve to obtain Jerusalem artichoke flour with a soft texture and off-white color. b. Preparation of plant-based meat substitute fortified with white bean flour and Jerusalem artichoke flour. Take the Jerusalem artichoke flour prepared in step A and mix it with white bean flour and soybean flour. Mix thoroughly, then pour the mixture into a food mixer and add water to adjust the moisture content to 35-40%. Then, divide the dough into small pieces and put them into a Village texturizer to produce artificial meat. This will result in artificial meat fortified with white bean flour and Jerusalem artichoke flour. 3. The process for producing artificial meat fortified with white bean flour and Jerusalem artichoke flour, according to claim 2, which allows the artificial meat fortified with white bean flour and Jerusalem artichoke flour to be processed into a dried form, is as follows: Place the artificial meat fortified with white bean flour and Jerusalem artichoke flour on a stainless steel container and dry it at 60 degrees Celsius until the moisture content is reduced to 6-8%. This will result in artificial meat fortified with white bean flour and Jerusalem artichoke flour that resembles meat, is light brown in color, and completely dry. ------------ Page 1 of 1 page Claims 1. The formula for plant-based meat substitute fortified with white bean flour and Jerusalem artichoke flour consists of: - Jerusalem artichoke tubers: 15-20 parts by weight - White bean flour: 20-30 parts by weight - Soybean flour: 25-30 parts by weight - Water: 20-25 parts by weight 2. The manufacturing process of artificial meat fortified with white bean flour and Jerusalem artichoke flour, as per claim 1, consists of the following steps: 2.1 Preparation of Jerusalem artichoke flour: Jerusalem artichoke tubers are washed, peeled, and sliced into pieces 0.5 - 1.0 mm thick. They are then dried at 50-60 degrees Celsius until the moisture content is 4-6%. The dried pieces are then ground into a fine powder and sieved through a sieve with 100 holes per inch. This results in Jerusalem artichoke flour with a soft texture and a creamy white color. 2.2 Preparation of artificial meat fortified with white bean flour and Jerusalem artichoke flour: The prepared Jerusalem artichoke flour from step 2.1 is weighed and mixed with white bean flour and soybean flour. The mixture is then poured into a food mixer, and water is added to adjust the moisture content to 35-40% by weight. The mixture is then divided into small portions and placed in a Village texturizer to produce artificial meat fortified with white bean flour and Jerusalem artichoke flour. 3. The production process of artificial meat fortified with white bean starch and Jerusalem artichoke starch, as per claim 1, allows for the drying of the artificial meat fortified with white bean starch and Jerusalem artichoke starch using the following steps: Place the artificial meat fortified with white bean starch and Jerusalem artichoke starch on a stainless steel container and dry it at 60 degrees Celsius until the moisture content is reduced to 6-8%. This will result in artificial meat fortified with white bean starch and Jerusalem artichoke starch that resembles meat pieces, is light brown in color, and completely dry.