CA2487368A1 - Meat alternative - Google Patents
Meat alternative Download PDFInfo
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- CA2487368A1 CA2487368A1 CA002487368A CA2487368A CA2487368A1 CA 2487368 A1 CA2487368 A1 CA 2487368A1 CA 002487368 A CA002487368 A CA 002487368A CA 2487368 A CA2487368 A CA 2487368A CA 2487368 A1 CA2487368 A1 CA 2487368A1
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- meat
- protein
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- plant
- alternative
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
Abstract
A meat alternative, having from about 65% to about 85% by weight of a hydrated plant protein source and from about 15% to about 35% by weight of a meat protein source, is formed by mechanically or chemically extracting collagen into a slurry of the meat and water, the collagen supporting the plant protein in the final product to create a pleasing texture and flavor. Dietary fiber is optionally added to retain moisture and increase nutritional value of the meat alternative. Additional gelling agents may be added to increase support for the plant protein, enhancing the product's texture. Optionally, additional plant or animal based flavorings are added to enhance the flavor and coloring agents may be added to enhance the visual aspects of the product. Nutraceuticals may be added to enhance the nutritional value.
Description
1 "MEAT ALTERNATIVE"
2 FIELD OF THE INVENTION
3 The invention relates to food products comprising largely plant
4 proteins and smaller quantities of meat proteins as a meat alternative for use alone or in combination with other ingredients for culinary use.
8 It is well known in food preparation and in the food industry to add 9 extenders to meat and meat products, such as ground beef, to extend the use of the meat for preparation of foodstuffs such as meat patties, sausages and the 11 like. Typically, the extenders are plant in origin, such as grain flakes and other 12 fiber-enhancing materials and plant proteins, such as soy protein.
Typically, less 13 expensive extenders are added to bulk up or stretch the use of the meat, and 14 thus reduce the overall cost of the food preparation, often acting to reduce the nutritional value of the meat.
16 Further, it is known that reduction in the consumption of meat or 17 flesh proteins, with a concomitant increase in consumption of whole grains and 18 plant based products may be desirable to improve overall health, in many 19 populations. As early as the 1960's soy proteins were added to meat as an extender or bulking agent to reduce meat cost. As soy emerged as a nutrient-21 dense, heart-healthy protein, its role as a meat extender has evolved into a 22 nutrient-dense alternative protein.
23 Typically, the addition of vegetable or plant based protein does not 24 enhance the organoleptic quality of the meat. As the percentages of plant 1 material increase, the overall functionality and organoleptic qualities of the meat 2 become compromised. A usual ratio of plant protein to meat is 25:75. The 3 product relies upon the large percentage of meat for its flavor and gelling 4 properties, which allow the product to be formed into patties, sausages and the like. The vegetable or plant-based material neither imparts structure nor flavor to 6 the final product, merely acting to extend the bulk of the meat.
7 Meat extenders are also known which incorporate additional 8 nutrients with the typical plant proteins for use in certain populations. US
Patent 9 6,419,977 to Born discloses the use of a four-component extender of meat which includes whey protein concentrate, maltodextrin, a starch and a non-fat dry milk 11 to provide a reduced-fat meat particularly suitable for individuals with nutrient 12 absorption disorders or reduced gastrointestinal tolerance. Applicant believes that 13 the whey acts to break down the protein to aid digestion and absorption.
Once 14 the extender is mixed into a ground meat, the resulting product must be shaped and frozen in order to create ice-crystals in the meat which Born hypothesizes 16 are required for forming a cohesive meat product.
17 Infusions of meat with soy are known, in which the plant protein is 18 mechanically ground or extensively processed into the meat, however, the 19 function of the soy remains as that of an extender, adding only to the bulk and not to the structure.
21 US Patent 5,626,899 to Payne et al. teaches a process for making 22 plant-based meat extenders using soy protein isolate, hydrated and chopped.
A
23 plant-protein and/or complex carbohydrate is added and the mixture is chopped 24 again. After cooling, the composition is again chopped, at which time it becomes 1 a crumble, which is used in combination with meat as an extender. Payne et al.
2 refer to studies which indicate that approximately 20% soy protein used in 3 combination with ground meat to form meat patties is an acceptable ratio of meat 4 to protein crumble. Beyond this, flavorings must be added to offset the dilution effect of the meat flavor.
6 US Patent 6,582,746 to Altemueller et al. teaches a meat product 7 which comprises 35 to 70% meat, 3 to 30% unrefined plant protein, preferably 8 and described only as being soy based plant proteins, and 25 to 55% water.
9 Altemueller et al. teach that refined or conventional plant flours grits and meals are frequently not as effective in food ingredient applications as are unrefined 11 plant proteins due to their reduced protein concentrations compared to plant 12 protein concentrates or isolates and to their relatively high raffinose and 13 stachyose content. The patent teaches preparation of a particular unrefined plant 14 protein, typically from soy, that satisfies the protein, raffinose and stachyose content required for their invention. The resulting product is shaped and 16 expeditiously flash frozen, to prevent formation of ice crystals. Animal protein 17 comprises the largest portion of the meat product and, although disclosed to be 18 deboned and defatted and having little inherent structure, Applicant believes that 19 it provides a significant contribution, due to its mass, to the overall texture of the product. The denatured soy protein is disclosed as having a significant, 21 refrigerated gel strength and is relied upon to provide a firm structure to the meat 22 emulsion.
23 Clearly, what is desired is a meat alternative that relies largely on 24 plant protein thus reducing the demand for costly meat protein. Further, it is 1 desirable that the plant protein used be either conventional refined plant protein, 2 plant protein concentrates, plant protein isolates or unrefined plant proteins so as 3 to take advantage of a large number of already commercially available plant 4 protein products. Even more desirable is that the meat alternative produced using largely plant protein have an organoleptically pleasing texture, bite and flavor, 6 consistent with a variety of animal proteins, including but not limited to beef, pork, 7 chicken, seafood and fresh and saltwater fish.
2 The composition of the novel meat alternative described herein 3 utilizes a relatively minor percentage of meat or flesh protein to act as a 4 functional ingredient for supporting a larger percentage of plant protein, thus creating a unique meat alternative that can be used alone or in combination with 6 other ingredients for culinary usage.
7 A meat or flesh protein source is used to create a matrix, rich in 8 collagen and optionally-added gelling agents, which act to support the plant 9 protein when combined with a larger percentage of a source of plant protein to produce a texture which is similar to traditional meat textures. Rather than act 11 merely as an extender, the plant protein comprises the largest percentage of the 12 meat alternative. The meat alternative makes possible and serves as the 13 foundation for a wide variety of culinary uses.
14 The overall texture of the product can be altered by combining meat protein sources having different protein and collagen content with plant protein 16 sources having different protein contents. Meat protein sources, such as aged 17 meat or shank meat combined with plant protein sources, such as soy isolates 18 having a high protein content, results in a firmer texture than combining meat 19 protein sources and plant protein sources having lower protein concentrations.
Optionally, dietary fiber, nutraceuticals, plant or animal based 21 flavorings can be super-added to enhance the nutritional quality of the meat 22 alternative and to create a pleasing organoleptic profile. Fat content can be 23 adjusted, either by the choice of the cut of meat used in the preparation of the 24 primary meat matrix or by the addition of fats to further add to the taste, texture
8 It is well known in food preparation and in the food industry to add 9 extenders to meat and meat products, such as ground beef, to extend the use of the meat for preparation of foodstuffs such as meat patties, sausages and the 11 like. Typically, the extenders are plant in origin, such as grain flakes and other 12 fiber-enhancing materials and plant proteins, such as soy protein.
Typically, less 13 expensive extenders are added to bulk up or stretch the use of the meat, and 14 thus reduce the overall cost of the food preparation, often acting to reduce the nutritional value of the meat.
16 Further, it is known that reduction in the consumption of meat or 17 flesh proteins, with a concomitant increase in consumption of whole grains and 18 plant based products may be desirable to improve overall health, in many 19 populations. As early as the 1960's soy proteins were added to meat as an extender or bulking agent to reduce meat cost. As soy emerged as a nutrient-21 dense, heart-healthy protein, its role as a meat extender has evolved into a 22 nutrient-dense alternative protein.
23 Typically, the addition of vegetable or plant based protein does not 24 enhance the organoleptic quality of the meat. As the percentages of plant 1 material increase, the overall functionality and organoleptic qualities of the meat 2 become compromised. A usual ratio of plant protein to meat is 25:75. The 3 product relies upon the large percentage of meat for its flavor and gelling 4 properties, which allow the product to be formed into patties, sausages and the like. The vegetable or plant-based material neither imparts structure nor flavor to 6 the final product, merely acting to extend the bulk of the meat.
7 Meat extenders are also known which incorporate additional 8 nutrients with the typical plant proteins for use in certain populations. US
Patent 9 6,419,977 to Born discloses the use of a four-component extender of meat which includes whey protein concentrate, maltodextrin, a starch and a non-fat dry milk 11 to provide a reduced-fat meat particularly suitable for individuals with nutrient 12 absorption disorders or reduced gastrointestinal tolerance. Applicant believes that 13 the whey acts to break down the protein to aid digestion and absorption.
Once 14 the extender is mixed into a ground meat, the resulting product must be shaped and frozen in order to create ice-crystals in the meat which Born hypothesizes 16 are required for forming a cohesive meat product.
17 Infusions of meat with soy are known, in which the plant protein is 18 mechanically ground or extensively processed into the meat, however, the 19 function of the soy remains as that of an extender, adding only to the bulk and not to the structure.
21 US Patent 5,626,899 to Payne et al. teaches a process for making 22 plant-based meat extenders using soy protein isolate, hydrated and chopped.
A
23 plant-protein and/or complex carbohydrate is added and the mixture is chopped 24 again. After cooling, the composition is again chopped, at which time it becomes 1 a crumble, which is used in combination with meat as an extender. Payne et al.
2 refer to studies which indicate that approximately 20% soy protein used in 3 combination with ground meat to form meat patties is an acceptable ratio of meat 4 to protein crumble. Beyond this, flavorings must be added to offset the dilution effect of the meat flavor.
6 US Patent 6,582,746 to Altemueller et al. teaches a meat product 7 which comprises 35 to 70% meat, 3 to 30% unrefined plant protein, preferably 8 and described only as being soy based plant proteins, and 25 to 55% water.
9 Altemueller et al. teach that refined or conventional plant flours grits and meals are frequently not as effective in food ingredient applications as are unrefined 11 plant proteins due to their reduced protein concentrations compared to plant 12 protein concentrates or isolates and to their relatively high raffinose and 13 stachyose content. The patent teaches preparation of a particular unrefined plant 14 protein, typically from soy, that satisfies the protein, raffinose and stachyose content required for their invention. The resulting product is shaped and 16 expeditiously flash frozen, to prevent formation of ice crystals. Animal protein 17 comprises the largest portion of the meat product and, although disclosed to be 18 deboned and defatted and having little inherent structure, Applicant believes that 19 it provides a significant contribution, due to its mass, to the overall texture of the product. The denatured soy protein is disclosed as having a significant, 21 refrigerated gel strength and is relied upon to provide a firm structure to the meat 22 emulsion.
23 Clearly, what is desired is a meat alternative that relies largely on 24 plant protein thus reducing the demand for costly meat protein. Further, it is 1 desirable that the plant protein used be either conventional refined plant protein, 2 plant protein concentrates, plant protein isolates or unrefined plant proteins so as 3 to take advantage of a large number of already commercially available plant 4 protein products. Even more desirable is that the meat alternative produced using largely plant protein have an organoleptically pleasing texture, bite and flavor, 6 consistent with a variety of animal proteins, including but not limited to beef, pork, 7 chicken, seafood and fresh and saltwater fish.
2 The composition of the novel meat alternative described herein 3 utilizes a relatively minor percentage of meat or flesh protein to act as a 4 functional ingredient for supporting a larger percentage of plant protein, thus creating a unique meat alternative that can be used alone or in combination with 6 other ingredients for culinary usage.
7 A meat or flesh protein source is used to create a matrix, rich in 8 collagen and optionally-added gelling agents, which act to support the plant 9 protein when combined with a larger percentage of a source of plant protein to produce a texture which is similar to traditional meat textures. Rather than act 11 merely as an extender, the plant protein comprises the largest percentage of the 12 meat alternative. The meat alternative makes possible and serves as the 13 foundation for a wide variety of culinary uses.
14 The overall texture of the product can be altered by combining meat protein sources having different protein and collagen content with plant protein 16 sources having different protein contents. Meat protein sources, such as aged 17 meat or shank meat combined with plant protein sources, such as soy isolates 18 having a high protein content, results in a firmer texture than combining meat 19 protein sources and plant protein sources having lower protein concentrations.
Optionally, dietary fiber, nutraceuticals, plant or animal based 21 flavorings can be super-added to enhance the nutritional quality of the meat 22 alternative and to create a pleasing organoleptic profile. Fat content can be 23 adjusted, either by the choice of the cut of meat used in the preparation of the 24 primary meat matrix or by the addition of fats to further add to the taste, texture
5 1 and the products ability to be extruded into a variety of final products such as 2 sausages, cutlets and the like.
3 Texture may be further modified by adding strands of meat to the 4 product after the addition of the plant protein or by extruding the meat aitemative in a layering technique sufficient to mimic that of conventional meat cuts such as
3 Texture may be further modified by adding strands of meat to the 4 product after the addition of the plant protein or by extruding the meat aitemative in a layering technique sufficient to mimic that of conventional meat cuts such as
6 chicken breast and beef steak or roasts.
7 The meat alternative provides a nutrient dense flesh-protein
8 enhanced plant protein that satiates the desire for meat while simultaneously
9 addressing the need for increased nutrition in combination with proteins.
Therefore, in a broad aspect of the invention, a meat alternative is 11 produced comprising a primary animal protein matrix comprising a source of 12 animal protein in a range from about 15% by weight to about 35% by weight in 13 water, the water being from about 38% by weight to about 46% by weight, the 14 animal protein and water being formed into a sluny for extracting collagen from the meat protein; and dehydrated plant protein source, sufficient when hydrated 16 in the water to form a hydrated plant protein source in a range from about 65% by 17 weight to about 85% by weight, wherein the extracted collagen in the primary 18 animal protein matrix acts to support the plant protein to produce an 19 organoleptically pleasing texture and the animal protein further acts to flavor the meat alternative.
21 In a preferred embodiment of the invention, the plant protein source 22 is 100% soy protein or can optionally be a mixture of plant protein sources of 23 which preferably 50% is soy protein. Gluten flour, hemp and other plant protein 24 sources may be used as well and particularly in combination with the soy protein 1 source. In the case of ethnically diverse applications, bean protein powders can 2 be added to add distinctive flavoring. The flesh or animal protein source can be a 3 variety of animal protein sources including but no limited to beef, chicken pork 4 and fish. The meat used is boneless and preferably has the skin removed to prevent addition of additives and chemicals fed to animals which tend to 6 accumulate in the skin.
7 Advantageously, and particularly in the case of beef, older 8 carcasses not traditionally thought of as being prime sources of beef cuts are 9 best suited to the instant invention due to the increased collagen content.
Further, any cuts of animal flesh having higher collagen concentrations, such as the 11 shank, are preferred.
12 In societies concerned with the implications of high meat 13 consumption and its association with diseases, such as coronary artery disease 14 and the like, the present invention provides a solution that decreases overall meat consumption while providing a healthy plant-based alternative which 16 continues to satisfy the desire for meat flavor and texture.
2 A meat alternative is produced by mixing a meat matrix or emulsion 3 with a plant-based protein source. The percentage of meat or flesh protein source 4 ranges from about 15% by weight to about 35% by weight, while the hydrated plant protein source content ranges from about 65% by weight to about 85% by 6 weight. The percentage of plant protein source is significantly greater than that 7 found in the prior art, without sacrificing texture or nutritional content.
Additional 8 flavoring may be added, particularly at lower concentrations of flesh protein 9 source to overcome the organoleptic interference as a result of the higher concentration of plant protein source. The resulting meat alternative can be 11 shaped, or extruded or the like to provide additional texturing, and used alone or 12 in combination with other ingredients including meats and vegetables for culinary 13 purposes.
14 The primary function of the meat matrix is that of imparting a specific meat-like structure and flavor profile, that is, an organoleptically pleasing 16 texture and flavor of a particular flesh protein, such as beef, pork, chicken, fish or 17 seafood, into a plant protein source. This may be achieved using mechanical 18 protein extraction techniques or chemical protein extraction or a combination of 19 both. The animal protein is utilized as the primary stabilizing, gelling and flavor-enhancing functional ingredient for the plant proteins.
21 The meat matrix is formed by mechanically combining the meat 22 source with water, such as in a food processor, such as a vertical cutteNmixer 23 (VCM), available from AB H~Ilde Maskiner, P.O. Box 1165, SE-164 26 Kista, 24 Sweden. The meat source is first cut into chunks or coarsely ground to 1 approximately'/4". The water comprises from about 38% by weight to about 50%
2 by weight and preferably about 40% by weight of the total weight of the final 3 product and is also used to hydrate the dehydrated sources of plant protein which 4 are added after the meat matrix is formed. The amount of water used in the meat matrix varies with the amount of flesh protein source used. The highest 6 percentages of water are typically found with lower percentages of flesh protein 7 source. The meat source is pulverized in the water, sufficient to result in a 8 mechanical extraction of the protein, including collagen, from the meat source.
9 Typically, the VCM is run for about 3 minutes at high speed to form a slurry. Advantageously, the meat source selected for use in the invention may 11 be high collagen meats such as found in older animals and in cuts not desired for 12 other uses. If the final product is being frozen for future use, the ingredients and 13 resulting meat matrix should be maintained at a temperature below 35°F (2°C) 14 during preparation, to ensure the safety of the product. tf the product is being cooked immediately, the preparation temperatures may vary from 35°F to 55°F
16 (2°C to 20°C).
17 The dehydrated source of plant protein is added to the meat matrix 18 in amounts sufficient to be in the range of about 65% to about 85°~
by weight, 19 once hydrated in the water in the matrix. The meat matrix and source of plant protein are mixed until the meat alternative forms into a ball which can be frozen 21 as is, shaped or extruded and frozen, or cooked immediately. The process of 22 preparing the meat alternative is complete with the integration of the meat matrix 23 into the source of the plant protein.
1 in order to enhance the texture of the final product, when using the 2 meat alternative to replace cuts of meats such as a beef roast or a chicken 3 breast, strands of meat may be added to the matrix prior to the addition of the 4 plant protein source to provide a traditional muscle meat texture or the meat alternative may be extruded in a layering technique to create a similar texture.
6 Other products such as sausage, bologna and the like may require less 7 manipulation to provide a traditional texture and may be simply extruded.
8 A functional ingredient in the meat matrix is the collagen which is an 9 insoluble fibrous protein that occurs in vertebrates as the chief constituent of connective tissue fibrils and in bones and yields a gelatin or glue-like texture on 11 prolonged heating with water. Collagen is an elongated protein formed from 12 tropocollagen which forms helical strands which self-assemble into extremely 13 strong microfibriis which are bonded intermolecuiarly to form the collagen.
When 14 collagen fibers form sheets or cables, it is seen macroscopically in the meat and may be detected as "gristle" if not gelatinized during cooking of the meat.
16 Collagen is the most abundant protein in the animal body and is an important 17 factor in meat toughness. Animal carcasses, particularly beef, are graded by age, 18 mainly because of age-related changes in the collagen that cause meat from 19 older animals to have more developed collagen and be tougher.
Advantageously, aged carcasses, high collagen containing cuts 21 such as shank and more active muscle meats, which are not traditionally thought 22 to be preferred for human consumption, are ideal for use in the meat matrix of the 23 instant invention as they impart larger amounts of collagen which result in a 24 higher grade of structure to the plant proteins.
1 Optionally, and particularly when less tough cuts having less 2 collagen are used, a food phosphate such as trisodium pyrophosphate or 3 tetrasodium pyrophosphate may be added to chemically assist in extracting 4 available muscle proteins, particularly collagen, from the meat source. If used at all, food phosphate is added in a range of about 1 % by weight or less.
6 The meat or flesh protein source from a wide variety of animal 7 species can be used, including but not limited to, beef, pork, chicken, lamb, fish 8 and seafood. All meat used is boneless. All seafood is skinned and boned.
Skin, 9 such as on chicken, may be used, however it is not recommended due to the high fat content and it's ability to assimilate and hold any chemicals or hormones 11 fed to the animal.
12 One plant-based protein source used in the invention is soy, which 13 contains significant levels of isoflavonoids. Soy protein concentrates typically 14 comprise approximately 70% protein and soy protein isolates typically comprise approximately 90% protein. Both soy concentrates and soy isolates may be used.
16 The invention however is not limited to the use of soy as the sole plant protein 17 source. Optionally, wheat, hemp, bean or other plant protein sources may be 18 combined with soy, particularly if required to alter the final texture and 19 organoleptic profile of the meat alternative. Preferably, the soy protein source comprises at lest 50% of the total source of plant proteins. Hemp, which typically 21 has a protein concentration of approximately 48°~, if added to the soy protein 22 source, may additionally provide enhanced nutritional benefits due to its high 23 omega fatty acid content.
1 The combination of different meat protein sources with different 2 plant protein sources results in a variety of possible textures for the meat 3 alternative. For example, meat protein sources having high protein and collagen 4 concentrations when mixed with plant protein sources having a high protein content results in a firmer, tougher bite. Conversely, meat and plant protein 6 sources having lower concentrations of protein, when combined, result in a softer 7 bite.
8 If extrusion is to be used to form the final product, soy concentrates, 9 and soy isolates are preferred sources of plant proteins as they provide a consistency and texture that is easier to mechanically process.
11 Additional ingredients may be added to the meat matrix to enhance 12 gelling and moisture retention, assist in achieving a desired texture, flavor or 13 color and add to the nutritional value of the final product.
14 Specifically, gelling agents such as carageenan, konjac, starches and gelatins may be added, particularly for use with lower-collagen containing 16 meat protein sources, to assist in providing structure for the plant-based proteins.
17 Gelatins having an appropriate aid base may be used, particularly for the 18 production of cold cuts. Typically, gelling agents are added in a range from about 19 0% to about 2% by weight, depending upon the meat source used.
In an embodiment of the invention, transglutaminase, such as 21 Activa TMTG, available from Ajinmoto USA, which acts to cross-link peptides, may 22 be used as a gelling agent to cross-link the plant and flesh proteins.
23 Optionally, secondary animal proteins such as whey protein or egg 24 albumen can be added in re-hydrated percentages as high as 25% by weight of 1 the soy protein when the remainder of the plant protein source is soy. Re-2 hydrated whey or egg protein act as a complimentary gelling agent in the meat 3 matrix, due to their strong protein structures which enhances the function of the 4 meat matrix to support the plant proteins. Use of secondary animal proteins reduces the amount of flesh protein needed to build structure into the plant 6 proteins.
7 Dietary fiber, such as oat fiber, may be added to assist in moisture 8 retention, resulting in a pleasing bite or mouth-feel. Further, the dietary fiber adds 9 to the overall nutritional content of the final product, adding to the functionality of the product.
11 Fat may be added, in addition to the fat which is found in the meat 12 itself, depending upon the desired end product. Preferably, fat is added in a 13 range from about 0 to about 10% by weight to enhance flavor and texture. If the 14 meat alternative is to be used to create a sausage as the final product, a fat content up to about 20% to 30% by weight may be desired in order to achieve a 16 desired texture and flavor. Where extrusion is required to form a particular end 17 product, the percentage of fat must be adjusted accordingly, as extrusion is 18 particularly affected by the fat content.
19 Flavor enhancers and coloring agents may be added during preparation of the meat matrix to augment the natural flavor of the meat being 21 used. The organoleptic profile of the specified meat is enhanced through 22 traditional meat- based flavors for non-kosher products and plant-based or 23 reactive flavorings for kosher meat products. Where a particular flavor, such as 24 for use in Mexican or Asian cuisine, is required, addition of particular plant protein 1 sources such as instant bean powders, which have a characteristic flavor, can be 2 substituted for part of the soy protein concentrates or isolates to create a meat 3 alternative having a distinctive bean flavor. Typically, in these cases, the soy 4 protein source is maintained in an amount being at feast 50 % by weight of the total plant protein source to maintain the overall texture.
6 Sodium levels vary according to specific flavor systems used and 7 are factored into the overall sodium level desired in the meat alternative.
When 8 the flavoring used contains high levels of sodium, little or no additional sodium is 9 added.
Optionally, ingredients such as defatted flax can be added to 11 provide color and fiber. Dark flax may be used to provide coloring for red meat 12 alternatives, such as beef, and white flax may be used in white meat alternatives, 13 such as chicken.
14 Nutraceuticals may also be added to enhance the nutritional content of the meat alternative. Any nutraceutical ingredient added must be heat 16 tolerant to 180°F (80°C), as the meat alternative must be cooked to at least 17 180°F to maintain safety of the product for human consumption.
18 Alternatively, in a low fat embodiment of the invention, a product 19 known as lean finely textured beef or I_FTB, developed by Joseph G.
Sebranek, Professor of Animal Science and Professor of Food Science and Human 21 Nutrition, University of Iowa and Ying He, Research Assistant, University of Iowa, 22 disclosed in Journal of Food Science 1996:61:1155 and incorporated herein by 23 reference, may be used as the animal protein source. LFTB is derived from beef-24 fat trimmings characterized as high in total protein, containing more serum and 1 connective tissue proteins than myoflbrillar proteins found in muscle meat.
2 Traditionally, LFTB has been found to be less functional in processed meats, 3 resulting in lower yields and a softer texture. Appropriate use of sodium chloride, 4 sodium tripolyphosphate, k-carrageenan, or isolated soy protein however, may be used to achieve sufficient stability and yields to permit preparation of frankfurters 6 using the LFTB. Thus, the softer-textured LFTB may be advantageously used for 7 high-protein, low-fat products where excessive toughness or firmness is 8 undesirable.
9 In use, much like traditional meat products, the meat alternative may be used alone, such as formed or extruded into roasts, cutlets, steaks, 11 patties, cold cuts, sausages or hotdogs which can be cooked and eaten as such, 12 or the meat alternative can be further mixed with other plant or animal products, 13 such as tofu, grains, vegetables, ground meat or the like in casseroles, loaves, 14 burgers, patties and sausages.
Advantageously, due to the high plant protein concentration in the 16 meat alternative, it can be browned at lower temperature to achieve a 17 caramelized flavor, while still retaining sufficient moisture to be palatable.
2 Example A
3 Meat alternatives were prepared according to the embodiments of 4 the invention, resulting in a variety of organoleptic profiles suitable for preparation of products used as alternatives to traditional meat products.
Type Meat Hydrated Vegetable Gel Flavor/color Fiber Fat TPP' Source prote~n Source wt% wt% wt% wt°~ wt%
wt% wt%
Beef ' 20% 69.9% (26;43.9) 0.3% 4.2% 0% 5.6% 0%
Beef"" 25.9% 82.9% (17.5;45.4) 0.6% 3% 1.7% 5.8% 0% Soft bite Chicken'** 24.5% 82.7% (22.5;40.2) 2% 2% 1 °h 4.9°h 1 Chidcen**' 26.5% 52.3% (12.9;35.4) 0.8% 7.8% 0.6% 12.1% 0.6% Soft bite warts Firm bite - cold Beef"*' 25% 60.7% (16.9;43.8) 0°~6 7% 1.1 % 5.6% 0.6% Firm Rich hue Catfish - 25.9% 63% (17.5;45.5) 0.6% 2.9% 1.2% 5.8% 0.6% Firm moist skinned and boned ' Tri-sodium Pyrophosphate 7 '*Boneless beef shank ground to 1/8 inch 8 '*' Chicken breast- not chopped 9 '*** Ground beef 80-20 lean + (wt% dehydrated plant protein; wt°6 water) in total weight of meat alternative 14 Example B
After formation of the meat aftemative, the meat alternative may a 16 used in combination with other animal or plant based proteins, vegetables and 17 the like to create culinary dishes.
18 For example, 25-50% of the meat alternative was mixed with 50-19 75% cooked beans with additional seasonings to create bean burgers, bean loaves, sausages or the like. Similarly, 25-50% of the meat alternative can be 21 mixed with traditionally used ground meats such as beef, chicken or turkey to 22 produce burgers, patties, sausages or loaves.
Therefore, in a broad aspect of the invention, a meat alternative is 11 produced comprising a primary animal protein matrix comprising a source of 12 animal protein in a range from about 15% by weight to about 35% by weight in 13 water, the water being from about 38% by weight to about 46% by weight, the 14 animal protein and water being formed into a sluny for extracting collagen from the meat protein; and dehydrated plant protein source, sufficient when hydrated 16 in the water to form a hydrated plant protein source in a range from about 65% by 17 weight to about 85% by weight, wherein the extracted collagen in the primary 18 animal protein matrix acts to support the plant protein to produce an 19 organoleptically pleasing texture and the animal protein further acts to flavor the meat alternative.
21 In a preferred embodiment of the invention, the plant protein source 22 is 100% soy protein or can optionally be a mixture of plant protein sources of 23 which preferably 50% is soy protein. Gluten flour, hemp and other plant protein 24 sources may be used as well and particularly in combination with the soy protein 1 source. In the case of ethnically diverse applications, bean protein powders can 2 be added to add distinctive flavoring. The flesh or animal protein source can be a 3 variety of animal protein sources including but no limited to beef, chicken pork 4 and fish. The meat used is boneless and preferably has the skin removed to prevent addition of additives and chemicals fed to animals which tend to 6 accumulate in the skin.
7 Advantageously, and particularly in the case of beef, older 8 carcasses not traditionally thought of as being prime sources of beef cuts are 9 best suited to the instant invention due to the increased collagen content.
Further, any cuts of animal flesh having higher collagen concentrations, such as the 11 shank, are preferred.
12 In societies concerned with the implications of high meat 13 consumption and its association with diseases, such as coronary artery disease 14 and the like, the present invention provides a solution that decreases overall meat consumption while providing a healthy plant-based alternative which 16 continues to satisfy the desire for meat flavor and texture.
2 A meat alternative is produced by mixing a meat matrix or emulsion 3 with a plant-based protein source. The percentage of meat or flesh protein source 4 ranges from about 15% by weight to about 35% by weight, while the hydrated plant protein source content ranges from about 65% by weight to about 85% by 6 weight. The percentage of plant protein source is significantly greater than that 7 found in the prior art, without sacrificing texture or nutritional content.
Additional 8 flavoring may be added, particularly at lower concentrations of flesh protein 9 source to overcome the organoleptic interference as a result of the higher concentration of plant protein source. The resulting meat alternative can be 11 shaped, or extruded or the like to provide additional texturing, and used alone or 12 in combination with other ingredients including meats and vegetables for culinary 13 purposes.
14 The primary function of the meat matrix is that of imparting a specific meat-like structure and flavor profile, that is, an organoleptically pleasing 16 texture and flavor of a particular flesh protein, such as beef, pork, chicken, fish or 17 seafood, into a plant protein source. This may be achieved using mechanical 18 protein extraction techniques or chemical protein extraction or a combination of 19 both. The animal protein is utilized as the primary stabilizing, gelling and flavor-enhancing functional ingredient for the plant proteins.
21 The meat matrix is formed by mechanically combining the meat 22 source with water, such as in a food processor, such as a vertical cutteNmixer 23 (VCM), available from AB H~Ilde Maskiner, P.O. Box 1165, SE-164 26 Kista, 24 Sweden. The meat source is first cut into chunks or coarsely ground to 1 approximately'/4". The water comprises from about 38% by weight to about 50%
2 by weight and preferably about 40% by weight of the total weight of the final 3 product and is also used to hydrate the dehydrated sources of plant protein which 4 are added after the meat matrix is formed. The amount of water used in the meat matrix varies with the amount of flesh protein source used. The highest 6 percentages of water are typically found with lower percentages of flesh protein 7 source. The meat source is pulverized in the water, sufficient to result in a 8 mechanical extraction of the protein, including collagen, from the meat source.
9 Typically, the VCM is run for about 3 minutes at high speed to form a slurry. Advantageously, the meat source selected for use in the invention may 11 be high collagen meats such as found in older animals and in cuts not desired for 12 other uses. If the final product is being frozen for future use, the ingredients and 13 resulting meat matrix should be maintained at a temperature below 35°F (2°C) 14 during preparation, to ensure the safety of the product. tf the product is being cooked immediately, the preparation temperatures may vary from 35°F to 55°F
16 (2°C to 20°C).
17 The dehydrated source of plant protein is added to the meat matrix 18 in amounts sufficient to be in the range of about 65% to about 85°~
by weight, 19 once hydrated in the water in the matrix. The meat matrix and source of plant protein are mixed until the meat alternative forms into a ball which can be frozen 21 as is, shaped or extruded and frozen, or cooked immediately. The process of 22 preparing the meat alternative is complete with the integration of the meat matrix 23 into the source of the plant protein.
1 in order to enhance the texture of the final product, when using the 2 meat alternative to replace cuts of meats such as a beef roast or a chicken 3 breast, strands of meat may be added to the matrix prior to the addition of the 4 plant protein source to provide a traditional muscle meat texture or the meat alternative may be extruded in a layering technique to create a similar texture.
6 Other products such as sausage, bologna and the like may require less 7 manipulation to provide a traditional texture and may be simply extruded.
8 A functional ingredient in the meat matrix is the collagen which is an 9 insoluble fibrous protein that occurs in vertebrates as the chief constituent of connective tissue fibrils and in bones and yields a gelatin or glue-like texture on 11 prolonged heating with water. Collagen is an elongated protein formed from 12 tropocollagen which forms helical strands which self-assemble into extremely 13 strong microfibriis which are bonded intermolecuiarly to form the collagen.
When 14 collagen fibers form sheets or cables, it is seen macroscopically in the meat and may be detected as "gristle" if not gelatinized during cooking of the meat.
16 Collagen is the most abundant protein in the animal body and is an important 17 factor in meat toughness. Animal carcasses, particularly beef, are graded by age, 18 mainly because of age-related changes in the collagen that cause meat from 19 older animals to have more developed collagen and be tougher.
Advantageously, aged carcasses, high collagen containing cuts 21 such as shank and more active muscle meats, which are not traditionally thought 22 to be preferred for human consumption, are ideal for use in the meat matrix of the 23 instant invention as they impart larger amounts of collagen which result in a 24 higher grade of structure to the plant proteins.
1 Optionally, and particularly when less tough cuts having less 2 collagen are used, a food phosphate such as trisodium pyrophosphate or 3 tetrasodium pyrophosphate may be added to chemically assist in extracting 4 available muscle proteins, particularly collagen, from the meat source. If used at all, food phosphate is added in a range of about 1 % by weight or less.
6 The meat or flesh protein source from a wide variety of animal 7 species can be used, including but not limited to, beef, pork, chicken, lamb, fish 8 and seafood. All meat used is boneless. All seafood is skinned and boned.
Skin, 9 such as on chicken, may be used, however it is not recommended due to the high fat content and it's ability to assimilate and hold any chemicals or hormones 11 fed to the animal.
12 One plant-based protein source used in the invention is soy, which 13 contains significant levels of isoflavonoids. Soy protein concentrates typically 14 comprise approximately 70% protein and soy protein isolates typically comprise approximately 90% protein. Both soy concentrates and soy isolates may be used.
16 The invention however is not limited to the use of soy as the sole plant protein 17 source. Optionally, wheat, hemp, bean or other plant protein sources may be 18 combined with soy, particularly if required to alter the final texture and 19 organoleptic profile of the meat alternative. Preferably, the soy protein source comprises at lest 50% of the total source of plant proteins. Hemp, which typically 21 has a protein concentration of approximately 48°~, if added to the soy protein 22 source, may additionally provide enhanced nutritional benefits due to its high 23 omega fatty acid content.
1 The combination of different meat protein sources with different 2 plant protein sources results in a variety of possible textures for the meat 3 alternative. For example, meat protein sources having high protein and collagen 4 concentrations when mixed with plant protein sources having a high protein content results in a firmer, tougher bite. Conversely, meat and plant protein 6 sources having lower concentrations of protein, when combined, result in a softer 7 bite.
8 If extrusion is to be used to form the final product, soy concentrates, 9 and soy isolates are preferred sources of plant proteins as they provide a consistency and texture that is easier to mechanically process.
11 Additional ingredients may be added to the meat matrix to enhance 12 gelling and moisture retention, assist in achieving a desired texture, flavor or 13 color and add to the nutritional value of the final product.
14 Specifically, gelling agents such as carageenan, konjac, starches and gelatins may be added, particularly for use with lower-collagen containing 16 meat protein sources, to assist in providing structure for the plant-based proteins.
17 Gelatins having an appropriate aid base may be used, particularly for the 18 production of cold cuts. Typically, gelling agents are added in a range from about 19 0% to about 2% by weight, depending upon the meat source used.
In an embodiment of the invention, transglutaminase, such as 21 Activa TMTG, available from Ajinmoto USA, which acts to cross-link peptides, may 22 be used as a gelling agent to cross-link the plant and flesh proteins.
23 Optionally, secondary animal proteins such as whey protein or egg 24 albumen can be added in re-hydrated percentages as high as 25% by weight of 1 the soy protein when the remainder of the plant protein source is soy. Re-2 hydrated whey or egg protein act as a complimentary gelling agent in the meat 3 matrix, due to their strong protein structures which enhances the function of the 4 meat matrix to support the plant proteins. Use of secondary animal proteins reduces the amount of flesh protein needed to build structure into the plant 6 proteins.
7 Dietary fiber, such as oat fiber, may be added to assist in moisture 8 retention, resulting in a pleasing bite or mouth-feel. Further, the dietary fiber adds 9 to the overall nutritional content of the final product, adding to the functionality of the product.
11 Fat may be added, in addition to the fat which is found in the meat 12 itself, depending upon the desired end product. Preferably, fat is added in a 13 range from about 0 to about 10% by weight to enhance flavor and texture. If the 14 meat alternative is to be used to create a sausage as the final product, a fat content up to about 20% to 30% by weight may be desired in order to achieve a 16 desired texture and flavor. Where extrusion is required to form a particular end 17 product, the percentage of fat must be adjusted accordingly, as extrusion is 18 particularly affected by the fat content.
19 Flavor enhancers and coloring agents may be added during preparation of the meat matrix to augment the natural flavor of the meat being 21 used. The organoleptic profile of the specified meat is enhanced through 22 traditional meat- based flavors for non-kosher products and plant-based or 23 reactive flavorings for kosher meat products. Where a particular flavor, such as 24 for use in Mexican or Asian cuisine, is required, addition of particular plant protein 1 sources such as instant bean powders, which have a characteristic flavor, can be 2 substituted for part of the soy protein concentrates or isolates to create a meat 3 alternative having a distinctive bean flavor. Typically, in these cases, the soy 4 protein source is maintained in an amount being at feast 50 % by weight of the total plant protein source to maintain the overall texture.
6 Sodium levels vary according to specific flavor systems used and 7 are factored into the overall sodium level desired in the meat alternative.
When 8 the flavoring used contains high levels of sodium, little or no additional sodium is 9 added.
Optionally, ingredients such as defatted flax can be added to 11 provide color and fiber. Dark flax may be used to provide coloring for red meat 12 alternatives, such as beef, and white flax may be used in white meat alternatives, 13 such as chicken.
14 Nutraceuticals may also be added to enhance the nutritional content of the meat alternative. Any nutraceutical ingredient added must be heat 16 tolerant to 180°F (80°C), as the meat alternative must be cooked to at least 17 180°F to maintain safety of the product for human consumption.
18 Alternatively, in a low fat embodiment of the invention, a product 19 known as lean finely textured beef or I_FTB, developed by Joseph G.
Sebranek, Professor of Animal Science and Professor of Food Science and Human 21 Nutrition, University of Iowa and Ying He, Research Assistant, University of Iowa, 22 disclosed in Journal of Food Science 1996:61:1155 and incorporated herein by 23 reference, may be used as the animal protein source. LFTB is derived from beef-24 fat trimmings characterized as high in total protein, containing more serum and 1 connective tissue proteins than myoflbrillar proteins found in muscle meat.
2 Traditionally, LFTB has been found to be less functional in processed meats, 3 resulting in lower yields and a softer texture. Appropriate use of sodium chloride, 4 sodium tripolyphosphate, k-carrageenan, or isolated soy protein however, may be used to achieve sufficient stability and yields to permit preparation of frankfurters 6 using the LFTB. Thus, the softer-textured LFTB may be advantageously used for 7 high-protein, low-fat products where excessive toughness or firmness is 8 undesirable.
9 In use, much like traditional meat products, the meat alternative may be used alone, such as formed or extruded into roasts, cutlets, steaks, 11 patties, cold cuts, sausages or hotdogs which can be cooked and eaten as such, 12 or the meat alternative can be further mixed with other plant or animal products, 13 such as tofu, grains, vegetables, ground meat or the like in casseroles, loaves, 14 burgers, patties and sausages.
Advantageously, due to the high plant protein concentration in the 16 meat alternative, it can be browned at lower temperature to achieve a 17 caramelized flavor, while still retaining sufficient moisture to be palatable.
2 Example A
3 Meat alternatives were prepared according to the embodiments of 4 the invention, resulting in a variety of organoleptic profiles suitable for preparation of products used as alternatives to traditional meat products.
Type Meat Hydrated Vegetable Gel Flavor/color Fiber Fat TPP' Source prote~n Source wt% wt% wt% wt°~ wt%
wt% wt%
Beef ' 20% 69.9% (26;43.9) 0.3% 4.2% 0% 5.6% 0%
Beef"" 25.9% 82.9% (17.5;45.4) 0.6% 3% 1.7% 5.8% 0% Soft bite Chicken'** 24.5% 82.7% (22.5;40.2) 2% 2% 1 °h 4.9°h 1 Chidcen**' 26.5% 52.3% (12.9;35.4) 0.8% 7.8% 0.6% 12.1% 0.6% Soft bite warts Firm bite - cold Beef"*' 25% 60.7% (16.9;43.8) 0°~6 7% 1.1 % 5.6% 0.6% Firm Rich hue Catfish - 25.9% 63% (17.5;45.5) 0.6% 2.9% 1.2% 5.8% 0.6% Firm moist skinned and boned ' Tri-sodium Pyrophosphate 7 '*Boneless beef shank ground to 1/8 inch 8 '*' Chicken breast- not chopped 9 '*** Ground beef 80-20 lean + (wt% dehydrated plant protein; wt°6 water) in total weight of meat alternative 14 Example B
After formation of the meat aftemative, the meat alternative may a 16 used in combination with other animal or plant based proteins, vegetables and 17 the like to create culinary dishes.
18 For example, 25-50% of the meat alternative was mixed with 50-19 75% cooked beans with additional seasonings to create bean burgers, bean loaves, sausages or the like. Similarly, 25-50% of the meat alternative can be 21 mixed with traditionally used ground meats such as beef, chicken or turkey to 22 produce burgers, patties, sausages or loaves.
Claims (17)
EXCLUSIVE PROPERTY OR PRIVILEDGE IS CLAIMED ARE DEFINED AS
FOLLOWS:
1. A meat alternative comprising:
a primary animal protein matrix comprising an animal protein source in a range from about 15% by weight to about 35% by weight and water, from about 38 by weight to about 46% by weight, the animal protein source and water being formed into a slurry for extracting collagen from the meat protein; and a dehydrated plant protein source sufficient, when hydrated in the water in the primary protein matrix, to form hydrated plant protein source in a range from about 65% by weight to about 85% by weight wherein, the extracted collagen in the primary animal protein matrix acts to support the plant protein to produce an organoleptically pleasing texture and the animal protein source further acts to flavor the meat alternative.
a primary animal protein matrix comprising an animal protein source in a range from about 15% by weight to about 35% by weight and water, from about 38 by weight to about 46% by weight, the animal protein source and water being formed into a slurry for extracting collagen from the meat protein; and a dehydrated plant protein source sufficient, when hydrated in the water in the primary protein matrix, to form hydrated plant protein source in a range from about 65% by weight to about 85% by weight wherein, the extracted collagen in the primary animal protein matrix acts to support the plant protein to produce an organoleptically pleasing texture and the animal protein source further acts to flavor the meat alternative.
2. The meat alternative as described in claim 1 wherein the slurry is formed mechanically so as to extract the collagen from the animal protein source.
3. The meat alternative as described in claim 1 or 2 further comprising a sodium phosphate to chemically aid in extracting collagen from the animal protein source into the slurry.
4. The meat alternative as described in claim 3 wherein the sodium phosphate is tetrasodium pyrophosphate.
5. The meat alternative as described in claim 3 or 4 wherein the sodium phosphate comprises from about 0% by weight to about 1% by weight.
6. The meat alternative as described in any one of claims 1 to 5 further comprising a gelling agent so as to aid the collagen in supporting the plant protein to form the organoleptically pleasing texture.
7. The meat alternative as described in claim 6 wherein the gelling agent comprises from about 1% to about 2% by weight.
8. The meat alternative as described in claims 5 or 6 wherein the gelling agent is selected from a group comprising konjac, carageenan, starches, gelatins and transglutaminase.
9. The meat alternative as described in any one of claims 1 to 8 further comprising dietary fiber so as to provide additional nutritional value and to retain moisture whereby the organoleptically pleasing texture is enhanced.
10. The meat alternative as described in claim 9 wherein the dietary fiber comprises from about 1% to about 2% by weight.
11. The meat alternative as described in any one of claims 1 to further comprising fat in a range from about 5% to about 30% by weight whereby the organoleptically pleasing texture and the flavor are enhanced.
12. The meat alternative as described in claim 11 wherein the fat is in a range from about 5% to about 10% by weight.
13. The meat alternative as described in any one of claims 1 to 12 wherein the plant protein source is selected from a group consisting of soy protein concentrates, soy protein isolates, soy flour, gluten, hemp and bean powders and mixtures thereof.
14. The meat alternative as described in any one of claims 1 to 13 further comprising additional meat-based flavoring.
15. The meat alternative as described in any one of claims 1 to 14 further comprising additional plant-based flavoring.
16. The meat alternative as described in claim 14 wherein the additional meat-based flavoring is in a range from about 2% to about 10% by weight.
17. The meat alternative as described in claim 15 wherein the additional plant-based flavoring is in a range from about 2% to about 10% by weight.
Applications Claiming Priority (2)
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|---|---|---|---|
| US10/723,038 US20050112271A1 (en) | 2003-11-26 | 2003-11-26 | Meat alternative |
| US10/723,038 | 2003-11-26 |
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|---|---|
| CA2487368A1 true CA2487368A1 (en) | 2005-05-26 |
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ID=34592144
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| CA002487368A Abandoned CA2487368A1 (en) | 2003-11-26 | 2004-11-08 | Meat alternative |
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| CA (1) | CA2487368A1 (en) |
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|---|---|---|---|---|
| US7022007B2 (en) * | 2003-12-22 | 2006-04-04 | Gerald J. Naehring | Process for making a boneless pork back rib product |
| JPWO2007013146A1 (en) * | 2005-07-27 | 2009-02-05 | 株式会社Ｓｔｃシステム・ジャパン | Composition for soy protein processed food, putty for processed food containing or not containing meat, dried meat-like food |
| US9907322B2 (en) | 2006-05-19 | 2018-03-06 | Solae Llc | Structured protein product |
| US8685485B2 (en) | 2006-05-19 | 2014-04-01 | Solae, Llc | Protein composition and its use in restructured meat and food products |
| US20080069927A1 (en) * | 2006-09-20 | 2008-03-20 | Solae, Llc | Simulated seafood compositions comprising structured plant protein products and fatty acids |
| US8293297B2 (en) * | 2007-04-05 | 2012-10-23 | Solae, Llc | Colored structured protein products |
| JP2010535029A (en) * | 2007-08-01 | 2010-11-18 | ソレイ リミテッド ライアビリティ カンパニー | Structured protein composition hydrated with tofu |
| JP5133768B2 (en) * | 2008-05-01 | 2013-01-30 | 美由紀 石田 | Meat substitute food material manufacturing method |
| WO2011043384A1 (en) * | 2009-10-06 | 2011-04-14 | 不二製油株式会社 | Processed meat or meat-like food and method for producing same |
| ES2365058B1 (en) * | 2009-12-15 | 2012-08-07 | Jealsa Rianxeira, S.A. | COMPOSITION TO INCREASE PROTEIN CONTENT IN FISH MEAT AND PROCEDURE FOR APPLICATION. |
| US20140220217A1 (en) * | 2011-07-12 | 2014-08-07 | Maraxi, Inc. | Method and compositions for consumables |
| ES2875952T3 (en) | 2013-01-11 | 2021-11-11 | Impossible Foods Inc | Methods and compositions for consumer products |
| CN104904871B (en) * | 2015-06-04 | 2018-06-08 | 河南省科瑞食品技术有限公司 | A kind of method that vegetarian sausage is prepared using soybean protein isolate |
| CA3131063A1 (en) * | 2019-03-06 | 2020-09-10 | Manitoba Harvest USA, LLC | Food composition comprising low fat, hemp protein, and non hemp protein and method of preparing it as expanded food composition |
| CN110477189A (en) * | 2019-06-19 | 2019-11-22 | 钱生球 | The production method of high biological value vegetable protein meat analogue |
| CN111227056B (en) * | 2020-02-27 | 2022-11-11 | 安井食品集团股份有限公司 | Processing method of adipose tissue simulant |
| CN111838398B (en) * | 2020-07-14 | 2021-10-26 | 江南大学 | Plant protein meat preforming process and plant protein meat product |
| US11484044B1 (en) | 2021-05-28 | 2022-11-01 | Nowadays Inc., Pbc | Modification and extrusion of proteins to manufacture moisture texturized protein |
| CN113397033A (en) * | 2021-06-30 | 2021-09-17 | 江南大学 | Animal and plant double-protein beef jerky base material prepared by high-humidity extrusion process and processing method thereof |
| CN114304370B (en) * | 2021-12-21 | 2023-03-28 | 江南大学 | Aquatic product-plant protein combined recombinant meat and preparation method thereof |
| CN114982913A (en) * | 2022-06-06 | 2022-09-02 | 安琪酵母股份有限公司 | Nutrition-balanced multi-protein meat product and preparation method thereof |
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| US3736148A (en) * | 1971-06-28 | 1973-05-29 | Pillsbury Co | Meat food analogs resistant to microbial spoilage |
| US3962481A (en) * | 1975-05-19 | 1976-06-08 | The Quaker Oats Company | Meat-like textured protein product and process |
| US4104415A (en) * | 1975-10-10 | 1978-08-01 | General Foods Corporation | Process for preparing bacon analog |
| US4324807A (en) * | 1976-12-30 | 1982-04-13 | General Foods Corporation | Simulated adipose tissue |
| US4381316A (en) * | 1979-12-31 | 1983-04-26 | Nutrisearch Company | Whey protein fortified cured meat and process for preparation |
| US4406831A (en) * | 1981-04-29 | 1983-09-27 | Amraf Limited | Meat protein product and process |
| US4536406A (en) * | 1984-03-08 | 1985-08-20 | General Foods Corporation | Red colored meat analog |
| US4792457A (en) * | 1986-12-19 | 1988-12-20 | Kraft, Inc. | Method for manufacturing individually wrapped meat slices |
| US4863749A (en) * | 1987-10-15 | 1989-09-05 | Otsuka Foods Co., Ltd. | Process for the production of a low-cholesterol all-vegetable meat analog |
| US5468510A (en) * | 1989-12-11 | 1995-11-21 | Danish Crown Inc. A/S | Low calorie meat products |
| US5626899A (en) * | 1995-06-07 | 1997-05-06 | Archer Daniels Midland Company | Process for making vegetable-based meat extenders |
| AUPN913396A0 (en) * | 1996-04-09 | 1996-05-02 | Commonwealth Scientific And Industrial Research Organisation | Ingredients for low-fat foods |
| US6419977B1 (en) * | 2000-03-27 | 2002-07-16 | Novartis Nutrition Ag | Nutritional meat extender compositions |
| US6582746B2 (en) * | 2001-02-28 | 2003-06-24 | Solae, Llp | Meat product |
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2003
- 2003-11-26 US US10/723,038 patent/US20050112271A1/en not_active Abandoned
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2004
- 2004-11-08 CA CA002487368A patent/CA2487368A1/en not_active Abandoned
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2005
- 2005-11-18 US US11/283,141 patent/US20060073262A1/en not_active Abandoned
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| US20060073262A1 (en) | 2006-04-06 |
| US20050112271A1 (en) | 2005-05-26 |
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