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Food product

A food, extruder technology used in the field of manufacturing food, meat-like food and/or food that can be used as a meat substitute

Pending Publication Date: 2022-07-15
MARLOW FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it may be challenging to use this filamentous fungus to produce foods or food ingredients that closely mimic the texture of meat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 to 6

[0119] The apparatus described above was used to produce a series of different samples using the following ingredients.

[0120] Element state Wt% Calculated barrel water Pea Protein Isolate dry 30.5 1.522 pea fiber dry 3.5 0.175 mycoprotein wet 65.0 48.75 pea starch dry 1.1 0.0525 water - 0.0 -

[0121] While pea protein isolate, pea fiber and pea starch are nominally dry, they do contain some water, the amounts of which have been calculated and included in the table above.

[0122] The following table details the conditions used in the device and provides a description of the properties of the product.

[0123]

Embodiment 7

[0125] Example 7 - Texture Profile Analysis (TPA)

[0126] Products produced as described in Examples 1 to 6 were cut into 25mm x 25mm squares to define samples for testing. The thickness of the samples varies from 10mm to 20mm, depending on the extrusion method used to produce the product. All samples were thawed from the frozen state in a 4°C cooler for 12 hours prior to analysis and analyzed within 10 minutes of removal from the cold mold.

[0127]TPA was performed using TA. An XT Plus texture analyzer (Stable Micro Systems, Godalming UK) and a stainless steel platen (Stable Micro Systems, Godalming UK) 75 mm in diameter. The press plate attachment was used to compress each sample using the standard "simplified TPA" method in Stable Micro Systems' Exponent software; the method was the original instrumental test method created in 1963 by A. Szczesniak (1963) and the General Foods Corporation Technical Centre A modified version of - see SZCZESNIAK, A.S., BRANDT, M.A. and...

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Abstract

A method of manufacturing a food product, the method comprising selecting an aggregate comprising an edible filamentous fungus, in particular Fusarium inlayed; selecting component (A) which may be pea protein; and processing the aggregate and ingredient (A) in an extruder cooker to produce an extruded food product.

Description

technical field [0001] The present invention relates to food products, in particular, but not exclusively, meat-like food products and / or food products that can be used as meat substitutes. The present invention also relates to a method of making a food product and a food product made during the process. Preferred embodiments include the use of filamentous fungi. Background technique [0002] The use of edible filamentous fungi as meat substitutes, eg in the preparation of hamburgers and sausages, is known, for example, from WO 00 / 15045 (DSM), WO 96 / 21362 (Zeneca) and WO 95 / 23843 (Zeneca) alternatives. In such use, the filaments of the fungus are bound together, for example, with ovalbumin, and are textured such that the product resembles muscle fibers and thus has a fleshy appearance and texture. Meat substitutes of the type described have been widely commercialized over the years under the trademark QUORN. [0003] In some cases, the amount of ovalbumin used with edibl...

Claims

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Application Information

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IPC IPC(8): A23J3/20A23J3/22A23J3/26A23L29/00A23L31/00C12N1/14C12R1/77
CPCA23J3/20A23J3/227A23J3/26A23L31/00A23L29/065C12R2001/77C12N1/14A23L13/426A23L33/195A23J1/008Y10S426/802A23P30/25C12N1/145A23J3/14A23V2002/00
Inventor 牧伊娃·埃金托伊亚历山大·詹姆斯·埃文斯伊恩·德拉蒙德
Owner MARLOW FOODS