Vegetable protein meat analog

Abstract

The present invention relates to a process for making a vegetable base meat analog, which may be used in a variety of vegetarian food products, such as burger patties and sausages. The process of the present invention involves sequentially blending methyl cellulose into a water / ice mix to form a cream, then blending in a modified gluten, a vegetable protein product having high solubility in water and capable of forming a gel with mild heat treatment, an oil to make an emulsion base, and a modified food starch and flavoring ingredients to form a flavored emulsion base. The flavored emulsion base may be stuffed into casings, and then cooked. The flavored emulsion base, once cooked, is a vegetable base meat analog and has a high resemblance to processed meat products having improved handling properties. The addition of the flavored emulsion base and the vegetable base meat analog in vegetarian food products improves the texture, mouthfeel, and juiciness of the resulting products.

Description

CROSS-REFERENCE TO RELATED APPLICATION [0001] This application is related to and claims the benefit under 35 USC § 119(e) of U.S. patent application Ser. No. 10 / 877,744, titled VEGETABLE PROTEIN MEAT ANALOG, filed Jun. 25, 2004.BACKGROUND OF THE INVENTION [0002] 1. Field of the Invention [0003] The present invention relates to vegetable protein products, and more particularly to a process for making a vegetable base meat analog. [0004] A ground meat pattie, when cooked by baking, grilling or pan frying loses much of its moisture and undergoes a substantial weight loss. This weight loss results in a obvious shrinkage of the cooked meat product. The total moisture loss in any meat due to the cooking out of the natural juices is an inevitable consequence of the cooking process and largely depends upon the degree of cooking. [0005] Recent trends in food consumption show that people are becoming more health conscious and monitoring their food intake as the result of recent research into ...

AI Technical Summary

Problems solved by technology

As a result, the plant protein material is rendered partially or substantially bland.

The above-mentioned meat-like vegetable protein products may not be suitable as protein sources for gel-based food products like those useful in pickling brines, which must have good gel forming properties at relatively low cooking temperatures and good water and fat binding properties.

Typically, vegetable proteins and combinations of vegetable proteins such as vital wheat gluten and soy protein isolate will form viscous mixes, prior to cooking, which are difficult to handle in pumping and forming equipment.