System and method for the preparation of a texturized non-meat food product

Abstract

The invention relates to a food system (100) for preparing a texturized non-meat food product from a dehydrated powder product with the appearance and the texture of meat, the system comprising: - a processing chamber (10) receiving the dehydrated food product, hydrating and structuring at least part of it, and extruding it into a mass of a certain shape; - driving means (20) driving in rotation primary and secondary processing tools (110, 111) within the processing chamber (10) for hydrating, structuring and extruding the mass of food product; - a fluid reservoir (30) supplying a fluid into the processing chamber for hydrating the food product and creating a food mass; such that the processing chamber (10) comprises three sequential sub-chambers: - a mixing sub-chamber (12) comprising a primary processing tool (110) for hydrating, optionally heating, homogenizing and / or structuring the dehydrated food product or at least part of it into a food mass in batch mode; wherein the volume of the mixing sub-chamber (12) is larger than the volume of the food product prepared in it, so that the mixture of fluid and dehydrated food product is processed in free surface flow regime; - an extrusion sub-chamber (13) comprising a secondary processing tool (111) to optionally heat and expel the food mass from the mixing sub-chamber (12) and push it to the next sub-chamber in continuous mode, the extrusion sub-chamber (13) operating in pressurized flow regime, when activated, emptying at least part of the content of the mixing sub-chamber (12); - a cooled down die sub-chamber (14) to shape the food mass into a certain cross-sectional profile; wherein the temperature in the three sequential sub-chambers (12, 13, 14) is independently controlled by distinct thermal sensing means arranged in each one of the sub-chambers, the sub-chambers (12, 13, 14) being further thermally isolated between them; and where the rotational speed and / or direction of the primary and secondary processing tools (110, 111) in the mixing sub-chamber (12) and in the extrusion sub-chamber (13), respectively, are independently controlled, so as to differently structure by heating and / or shear stress the food material in each of the sub-chambers (12, 13, 14). The invention further relates to a method for preparing a food product from a dehydrated powder product in a food system as the one described.

Description

technical field [0001] The present invention relates to a food system for preparing a textured non-meat food product having a meaty appearance and texture from a dehydrated powder product. The invention also relates to a method for preparing a food product from a dehydrated powder product in such a food system. Background technique [0002] Plant-based meals and side dishes are estimated to be the biggest food trend in the coming decades. Meat-free and alternative protein products appeal to the 14% to 25% of global consumers who are seeking to eliminate or limit their meat intake for ethical and / or health-related reasons. This includes a "flexitarian" section that focuses on limiting their meat consumption. Current offerings in the market are divided into plant-based dishes and imitation meat products. Vegetarian or vegetable dishes are those dishes that use commonly available vegetables as ingredients for cooking on the stove top and / or in the oven. Meat analog products...

AI Technical Summary

Problems solved by technology

However, the structure is very long, so it is suitable for factories, but not for household appliances

Not only is the structure too bulky, but such sequential arrangements take time to stabilize the food product delivered, which results in a lot of waste of material at the start of the process and is therefore somewhat unsuitable for domestic use

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