Non-meat food products with the appearance and texture of cooked meat

A food and product technology, applied in the direction of protein food ingredients, protein food processing, food ingredients, etc., can solve the problems of bad taste and unattractiveness, and achieve the effect of improving palatability, texture attributes, and nutritional value

Active Publication Date: 2021-01-26
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a result, consumers often perceive these non-meat food products as unappealing and tasteless

Method used

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  • Non-meat food products with the appearance and texture of cooked meat
  • Non-meat food products with the appearance and texture of cooked meat

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Experimental program
Comparison scheme
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Embodiment Construction

[0037] All percentages expressed herein are by weight based on the total weight of the composition, unless otherwise indicated. Where pH is mentioned, the value corresponds to the pH measured at 25°C using standard equipment. As used herein, "about" should be understood as referring to a number within a certain numerical range, such as -10% to +10% of the mentioned number, preferably -5% to +5% of the mentioned number, More preferably in the range of -1% to +1% of the stated figure, and most preferably in the range of -0.1% to +0.1% of the stated figure. Furthermore, all numerical ranges herein are to be understood as including all integers or fractions within the range.

[0038] The terms "food", "food product" and "food composition" mean a product or composition intended for consumption by animals, including humans, and which provides the animal with at least one nutritional substance. This disclosure is not limited to a particular animal. The term "pet food" refers to an...

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PUM

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Abstract

The present invention provides a non-meat food product with the appearance and texture of cooked meat. A method of preparing such a non-meat food product is also provided. In one embodiment, a method comprises: mixing dry ingredients comprising vegetable protein with wet ingredients comprising water and / or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining said pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling said heated non-meat dough while gradually reducing the pressure on said heated non-meat dough to form a non-meat dough food product. The mixing may be performed by a batch mixer or a continuous mixer; the heating may be performed by a device selected from a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling may be performed by a heat exchanger.

Description

Background technique [0001] The present disclosure generally relates to non-meat food products for humans or animals, such as pets. More specifically, the present disclosure relates to non-meat food products having the appearance and texture of cooked meat, and also to methods of preparing such non-meat food products. [0002] A major nutritional characteristic of meat is its protein content. However, meat production is relatively inefficient in terms of feed input to food output. Therefore, non-meat food products can use inexpensive by-products from certain crops such as soybeans to achieve the desired protein content. Furthermore, some individuals intentionally abstain from meat consumption for various reasons. In addition, many pet owners feed or wish to feed their companion animals a meat-free diet. [0003] However, many existing non-meat food analogs are produced using extrusion or discontinuous methods. The textured non-meat food products produced by these prior me...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K20/147A23K10/30A23K20/158A23L33/115A23J3/18A23J3/22A23L33/185A21D2/36A23K50/40
CPCA23K20/147A23K20/158A23K50/40A23K10/30A23L33/115A23L33/185A21D2/36A23J3/18A23J3/227A23V2002/00A23V2200/30A23V2250/548A23V2250/5118A23V2300/24A23V2250/18A23V2250/5486A23V2250/70A23V2250/156A23J3/22
Inventor K·J·卡利P·贝伦茨G·W·特罗泰
Owner SOC DES PROD NESTLE SA
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