Meat analog product

Abstract

A meat analog product is provided prepared starting from a dry component that is a combination of ingredients, including a dry sulfur protein source, a carbohydrate source, a liquid, and a monovalent cationic bicarbonate or carbonate. The meat analog product can be produced and extruded under low shear conditions to provide a product having a plurality of striated and separable aligned fibers and a real meat appearance.

Description

[0001] related application [0002] This application claims priority to US Provisional Application No. 61 / 027,960, filed February 12, 2008 and is incorporated herein by reference in its entirety. technical field [0003] The present invention relates to a method for preparing an artificial meat product having a meat-like appearance and texture, comprising a plurality of detachable striped oriented fibers, and the product thereof. Background technique [0004] The preparation of traditional artificial meat includes two main stages: the preparation of meat emulsion (emulsion) and the formation of block (chunk). The process of forming a mince is typically by mixing, mincing and emulsifying protein, salt, fat, and other ingredients to form a mass of fat and insolubles encased in a protein matrix. Then, the minced meat is heated while applying pressure in a specific direction. The alignment and orientation of protein chains by pressure helps to form a three-dimensional network....

AI Technical Summary

Problems solved by technology

However, this method does not produce a food product with a real meat-like appearance consisting of multiple striations and detachable oriented fibers, but rather a solid block with a surface texture characteristic of "crinkle-like"

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