Full of umami

DAIZ’s plant-based meat, MIRACLE MEAT, is packed with umami! Data shows the sprouted soybeans germinated with the use of the Ochiai high Germination Method contain a higher amount of amino acids – the “umami” compounds – than beef does.

（Figure 1）

No bean-like flavors!

DAIZ use non-GMO high oleic soybeans, originally developed by Saga University. Abundant in olive oil, oleic acid – or, monounsaturated fatty acid – is linked to many health benefits, including lowering bad cholesterol and preventing cardiovascular diseases. The high oleic content of our soybeans also makes go away the distinct smell of beans that U.S. and European consumers generally dislike.

Oleic acid is what makes olive oil good for you. Oleic acid – which is a monounsaturated fatty acid – is known to help lower bad cholesterol and prevent cardiovascular diseases.

Nearly identical to the flavor composition of beef!

DAIZ’s Ochiai style sprouted soybeans are indistinguishable from beef in taste. That’s because both are very similar in balance of five fatty acids that create the flavors: Alpha-linolenic acid, linoleic acid, oleic acid, stearic acid, and palmitic acid.

（Figure 2）

Realistic meat texture!

Protein makes up 18% of Ochiai-style sprouted soybeans, compared to 16% of chicken. We knead these sprouted soybeans by using a special machine to apply high pressure to create the “muscle fibers” of poultry and meat. Therefore, MIRACLE MEAT can provide well-balanced nutrition as is, without any additives – a contrast to conventional soy-based meat made by adding oil and cellulose to pressed oil cake to granular soy protein to create meat-like textures.