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Texturized food products containing insoluble particles and methods for making such food products

A granular, soluble technology for imitation meat products

Pending Publication Date: 2021-11-23
SOC DES PROD NESTLE SA +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Current processes and formulations are unable to produce structural and textural differences beyond existing meat-like products

Method used

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  • Texturized food products containing insoluble particles and methods for making such food products
  • Texturized food products containing insoluble particles and methods for making such food products
  • Texturized food products containing insoluble particles and methods for making such food products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0051] One embodiment provides a protein chyme comprising protein and about 1% by weight to about 30% by weight of added insoluble particles, the particles having a concentration of about 0.0001 mg / L to about 25 mg / L at 25°C Solubility in water and a median particle size of about 0.05 μm to about 100 μm.

[0052] In one embodiment, the particles are selected from the group consisting of mineral material, organic material or mixtures thereof.

[0053] In one embodiment, at least a portion of the insoluble particles comprise at least one mineral material selected from the group consisting of silicon, carbon and calcium.

[0054] In one embodiment, at least a portion of the insoluble particles comprise at least one mineral material selected from the group consisting of calcium carbonate, calcium sulfate, silicon dioxide and magnesium oxide.

[0055] In one embodiment, at least a portion of the insoluble particles comprise calcite.

[0056] In one embodiment, at least a portion ...

Embodiment 1

[0126] use image 3 The formulations listed in were tested. A portion of water (about 30% by weight) was mixed with fat (tallow) and insoluble particle powder in a high shear mixer to produce a homogeneous and stable suspension. Then, pour this mixture into a kneader mixer and gradually add the gluten powder. Mix for three minutes at fifty rpm to obtain a dough. The process temperature of the mixer was adjusted from 150°C to 170°C to obtain a highly textured product with a transparent lamellar or fibrous structure.

[0127] The obtained pieces were compared in terms of their mechanical properties with two known meat analogues using a texturometer. The test involves measuring the force (N) during the displacement of the probe through the sample. The probe has a shape of 12mm diameter, and the probe speed is 2mm.sec -1 . Record the curve of force as a function of drop distance and calculate or record the slope of the curve and the force at 4mm penetration. Figure 4 Mecha...

Embodiment 2

[0131] This example is a systematic study of the effect of particle size, shape and properties on protein structure. For gluten doughs, granulometry was identified as the main factor affecting the continuity and uniformity of gluten mass. Particle shape also plays a role, mainly between fibers and more or less spherical aggregates. Particle hydrophobicity also had a significant effect, suggesting that water / protein interactions are another key factor in protein structure.

[0132] One of the most interesting results was obtained by replacing 30% v / v of precipitated calcium carbonate with thermostable starch. Organized, complex and multidimensional structures were achieved, demonstrating the importance of the overall rheological properties (viscosity) of the system in achieving a given structure.

[0133] Experiments were carried out with a laboratory extruder (TSE 16 mm) and a coat hanger cooling die (CHSD, Appendix 1).

[0134] The first test was carried out with particles...

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Abstract

A meat analogue may include a set protein emulsion, the protein emulsion having a protein and at least one insoluble particle. In some embodiments, at least a portion of the particle can include at least one mineral material selected from the group consisting of silicium, and calcium, such as one or more of rhombohedral calcite, scalenohedral calcite, silicon dioxide, and magnesium oxide; at least one organic material selected from the group consisting of a bone meal, a cartilage meal, a ground crustacean shell, a ground sea fish shell, and a ground egg shell; and / or a gelled vegetable gum, a gelled hydrocolloid, a polymerized vegetable gum, a polymerized hydrocolloid, or a mixture thereof. The meat analogue can be made by extruding the protein emulsion and cooling the extruded emulsion. The meat analogue can be cut into chunks and / or added to another comestible composition such as a gravy or broth.

Description

[0001] Cross References to Related Applications [0002] This application claims priority to U.S. Provisional Application Serial No. 62 / 831834, filed April 10, 2019, the disclosure of which is incorporated herein by reference in its entirety. technical field [0003] The present invention relates generally to food compositions, and in particular to meat analog products comprising protein and insoluble particles. Background technique [0004] Existing methods of making food products with the appearance and texture of meat ("meat imitation") primarily use gluten or soy protein isolates in the extrusion process. However, the manner in which these proteins achieve fibrillar or lamellar structures is unclear, making it difficult to formulate or develop new products with specific structures. [0005] For example, substituting other animal or vegetable protein sources for gluten or soy protein can result in products with unsatisfactory structure and texture. Furthermore, the reco...

Claims

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Application Information

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IPC IPC(8): A23J3/22A23J3/26A23K50/48A23L13/40A23L13/50A23L13/60A23L17/00A23P30/25
CPCA23J3/14A23J3/225A23J3/227A23L13/422A23L13/426A23L13/432A23L13/67A23K50/48A23K20/147A23K20/158A23K20/24A23K20/28A23J3/08A23L33/16A23L29/25A23L29/212A23L29/281A23L29/10A23L33/29
Inventor P·皮巴罗M-H·莫雷尔C·桑切斯
Owner SOC DES PROD NESTLE SA