An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provide with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.
A structured food product is made by specially processing an aqueous slurry of animal and/or vegetable protein material. The slurry is prepared by finely comminuting vegetable protein material, e.g. from soybeans or animal protein materials, e.g. from meat by-products or the like, and then dispersing them in water to form an aqueous, protein solution-suspension. The slurry is first controllably frozen into thin ice crystal layers spaced by intermediate thin crystalline-molded protein layers. All
Provided are food products having structures, textures, and other properties similar to those of animal meat. Also provided are processes for producing such food prod-ucts. The processes comprise producing the food products under alkaline conditions.
Plant-Based Library
2015
2015-10-22
CA:2946125:A1
2015-04-16
Patent
CA:2946125A
2022-02-18
2025-01-17
Jia W,Van Der Goot AJ,Rodriguez-Alonso E,Bianeis M
The invention relates to a method for the preparation of a meat substitute product in which a protein, a hydrocolloid which precipitates with metal cations and water are mixed at elevated temperature until a homogenous mixture is formed. The mixture is mixed with a solution of a metal cation with a valency of at least 2 to form a fibrous product. The fibrous product is then obtained. The protein used is a material which comprises animal protein or a material derived therefrom, such as curd, chee
Provided are food products that have structures, textures, and other properties comparable to those of animal meat, and that may therefore serve as substitutes for animal meat. Also provided are processes for production of such ground meat-like food products.
Plant-Based Library
2021
2021-11-11
AU:2016342157:C1
2016-10-20
Patent
AU:2016342157A
2022-02-18
2025-01-17
Kyed MH,Rusconi P
Solae LLC
A protein composition for meat products or meat analog products
This invention relates to a protein composition and to the use of the protein composition in meat products, vegetable products, and fruit products. This invention also relates to a process for preparing the protein composition. Further, this invention relates to a meat product containing the protein composition and the process for making the same by the combination of the protein composition, a meat source, and water, such that a meat product is obtained having a texture similar to that of intac
Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract
Plant-Based Library
Vigna radiata
2021
2021-10-14
AU:2017220193:B2
2017-02-17
Patent
AU:2017220193A
2022-02-18
2025-01-17
Brown PO,Eisen M,Fraser R,Holz-Schietinger C,Karr J,Solomatin S,Varadan R,Vrljic M
METHODS AND COMPOSITIONS FOR CONSUMABLES ABSTRACT Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.
The present disclosure relates to extruded protein products and methods for producing an extruded protein product. In particular, an extruded piece is disclosed having a high protein content and having a desirable texture and flavor. Methods for making an extruded piece include processing, under extrusion conditions, a combination of a powdered protein ingredient, a protein matrix disruptive ingredient, water, and an oil.