Process of producing cookable fibrous meat substitutes through directional freezing

Abstract

The present disclosure provides a process for producing "cookable" fibrous meat substitutes using directional freezing. The process comprises the step of directionally freezing an ingestible hydrocolloid to induce the formation of aligned elongated ice crystals aligned in a given direction within the directionally frozen hydrocolloid. The elongated ice crystals are then removed and replaced with other additives, such as proteins and supplements, located in the aligned channels that originally contained the aligned ice crystals. Once a desired protein loading is achieved, the protein-loaded hydrocolloid is subjected to conditions suitable for inducing gelation of some of the proteins to form a protein gel in the aligned elongated channels.

Description

Technology Field

[0001] related Cross-reference regarding the application

[0002] The present application claims priority to U.S. patent application serial number 17 / 326,567 filed on May 21, 2021 (currently issued as US11,241,024) and U.S. patent application serial number 17 / 666930 filed on February 8, 2022, the entirety of which is incorporated herein by reference.

[0003] field

[0004] The present disclosure relates to a process for producing "cookable" fibrous meat substitutes using the directional freezing of a hydrogel. Background Technology

[0005] The $1.4 trillion global meat sector is undergoing unprecedented disruption due to the growth of plant-based alternatives and is projected to reach a value of $140 billion (nearly 10% of the global meat market) within the next decade. Many consumers, such as strict vegans and vegetarians, who struggle with ethical issues regarding the consumption of animal protein products, are demanding plant-based substitutes for meat and fish. Consumers with various food allergies to meat or fish are also seeking plant-based alternatives. The growth of this industry is expected to continue for decades to come; the global meat industry must grow by 69% by 2050 to meet population growth. This will be particularly challenging given that animal protein is significantly more resource-intensive to produce than plant protein in terms of water usage, land use, and GHG emissions. Furthermore, 90% of the world's wild fish species are already classified as overfished or harvested at maximum capacity. This implies that opportunities for plant-based foods will increase over time as pressure from customers, special interest groups / NGOs, and governments grows. As the burden on global resources increases, it is in the best interest of all nations to provide ready-made substitutes for animal protein foodstuffs from the perspective of food security.

[0006] Another driving force behind the shift from animal protein to plant-based protein substitutes is the increasing incidence of animal diseases known to be transmissible to humans. These are known as zoonotic diseases (or zoonotic infections), caused by bacteria transmitted from animals to humans, and pose a particular problem in regions of the world where close contact between animals and humans occurs due to poor agricultural practices. There are two forms of human infection from animals: the most common is viral transmission between humans who have close contact with animals, caused by airborne transmission of viruses from animals; the other is due to humans consuming and eating animals. The impact of these diseases on the economies of countries heavily dependent on animal-based agriculture can be devastating, resulting in not only loss of life but also destructive consequences once animal diseases begin to spread to humans.

[0007] Perhaps the most notable disease transmitted to humans through the consumption of beef is Bovine Spongiform Encephalopathy (BSE), first identified in cattle in the UK in 1985. This is associated with variant Creutzfeldt-Jakob disease in humans, and the cause of transmission to humans was the consumption of infected meat. In the UK, nearly 200 people died from this disease, and millions of cattle were culled. BSE is a neurological disorder caused by a rare infectious agent called a prion, which began appearing in cattle in the 1970s. The primary cause was identified as animal feed containing meat and bone meal (MBM) from rendered or infected cattle. Over 100,000 cattle were confirmed to be infected. The use of MBM was banned in 1988, but it was associated with a rare disease called Creutzfeldt-Jakob disease (CJD) in humans. The BSE-related version was named variant CJD and can appear in consumers of infected meat years after consumption, often being fatal.

[0008] Similarly, diseases can occur when humans consume fish. Zoono-borne diseases associated with contact with fish are primarily bacterial infections. This is caused by Mycobacterium ( Mycobacterium ), Erysifellotrix( Erysipelothrix ), Campylobacter( Campylobacter ), Aeromonas( Aeromonas ), Vibrio( Vibrio ), Edward Ciela( Edwardsiella ), Esquericia( Escherichia ), Salmonella( Salmonella ), Klebsiella( Klebsiella ) and Streptococcus iniae( Streptococcus iniae Includes ). While these infections do not always appear to make fish sick, they can cause serious diseases in humans. The impact of global warming on the increase in zoonotic diseases in animals and production has not yet been quantified or understood, and it is unreasonable to assume that rising ocean and ambient temperatures will lead to a greater occurrence of zoonotic diseases. Consequently, there is a growing impetus to seek plant-based alternatives to meat and / or fish from safer protein sources that do not require as many resources as current animal protein sources.

[0009] Unfortunately, plant-based meat substitutes on the market today have proven difficult to attract the attention of mass-market consumers because they struggle to adequately mimic the taste, texture, nutritional profile, and cooking methods of real meat. These products sometimes utilize basic formulations and uncustomized processes, highlighting a lack of R&D investment on the part of the manufacturers. Consumer research indicates that consumers rely primarily on three criteria—price, taste, and convenience—when making purchasing decisions regarding meat and alternative meat products. Therefore, if plant-based meat substitutes lack a taste comparable to real meat, are more expensive, or are less convenient to prepare, they are likely to appeal only to niche vegetarian and strict vegan segments.

[0010] In the alternative protein industry, almost all efforts are focused on substitutes that mimic beef, chicken, and pork, while there is almost no effort toward alternative plant-based seafood. In 2019, plant-based seafood accounted for only 1% of total sales of plant-based meat substitutes, which is a mere 0.07% of total seafood sales ($105 million). Just as the total plant-based meat market is expected to account for 10% of global meat sales, if the plant-based seafood market can reach 10% of the total seafood market by 2030, its value would amount to $20 billion.

[0011] There is a method of using directional freezing as a means to produce fibers similar to meat muscle fibers. U.S. Patent No. 4,423,083 describes a process for producing fibers by combining a protein and a hydrocolloid and then freezing them. Upon thawing, the fibers are reinforced by a sequestering agent to preserve the fiber structure. In the process disclosed herein, directional freezing of the hydrocolloid gel is performed first, and a second step is performed in which the gel is immersed in a protein solution so that the sequestering agent is not required. This provides a highly advantageous flexibility to control fiber formation before adding the protein and other ingredients, such as other supplements disclosed herein.

[0012] Furthermore, U.S. Patent No. 4,423,083 discloses that, in order to preserve the fibrous characteristics of the innermost part of the sample, it is necessary to slice a frozen mass before immersing it in a segregating solution to produce fiber bundles up to 8 mm thick. In the present disclosure, slicing is not required, the fiber structure can be preserved without a segregating agent, and the size or shape of the sample can be arbitrary.

[0013] In one embodiment, a process for producing a fibrous meat substitute is provided, the process comprises: a) preparing an edible biopolymer gel, solution, or dispersion composed of one or more edible proteins and / or hydrocolloids and water; b) applying directional freezing to the biopolymer gel, solution, or dispersion to induce the formation of aligned elongated ice crystals to form a directionally frozen biopolymer gel, solution, or dispersion having aligned elongated channels in which the aligned elongated ice crystals are located; c) producing an injected gel by replacing the aligned elongated ice crystals with edible proteins and / or hydrocolloids; and d) applying the injected gel under appropriate conditions to gel at least a portion of the edible proteins and / or hydrocolloids to produce gelled proteins and / or hydrocolloids within the aligned channels to form a fibrous food substitute.

[0014] In one embodiment, the ingestible biopolymer gel, solution, or dispersion is a hydrocolloid gel comprising one or more different ingestible hydrocolloids and water; a protein gel, solution, or dispersion comprising one or more different ingestible proteins and water; or a composite gel, solution, or dispersion comprising one or more different ingestible hydrocolloids and one or more different ingestible proteins; and water.

[0015] In one embodiment, the ingestible protein and / or hydrocolloid of steps a) and c) are the same or different. In one embodiment, the ingestible hydrocolloid comprises one or more of ordinary and / or recombinant gelatin, agar, alginate, curdlan, kappa-carrageenan, kappa-2-carrageenan and iota-carrageenan, fucelleran, starch, modified starch, seaweed extract, dextrin, konjac glucomannan, methylcellulose, pectin, gellan gum, xanthan gum, guar gum, locust bean gum, gum arabic, tara gum, or polysaccharides.

[0016] In one embodiment, the process comprises: a) preparing an ingestible hydrocolloid gel composed of one or more ingestible hydrocolloids and water; b) applying directional freezing to the ingestible hydrocolloid gel to induce the formation of aligned slender ice crystals to form a directional frozen hydrocolloid gel having aligned slender channels in which the aligned slender ice crystals are located; c) replacing the aligned slender ice crystals with an ingestible protein to produce a protein-infused hydrocolloid gel; and d) applying the protein-infused hydrocolloid gel under appropriate conditions to gel at least a portion of the ingestible protein to produce a gelled protein within the aligned channels.

[0017] In one embodiment, the process comprises: a) preparing an ingestible protein gel composed of one or more first ingestible proteins and water; b) applying the ingestible protein gel to directional freezing that induces the formation of aligned elongated ice crystals to form a directional frozen protein gel having aligned channels in which the aligned elongated ice crystals are located; c) producing a protein-infused protein gel by replacing the aligned elongated ice crystals with a second ingestible protein; and d) applying the protein-infused protein gel to appropriate conditions to gel at least a portion of the second ingestible protein to produce a gelled protein in the aligned channels.

[0018] In one embodiment, the ingestible protein comprises a gelling protein, a non-gelling protein, or a combination thereof. In one embodiment, the ingestible protein comprises a cultured protein; an animal protein, e.g., a recombinant animal protein; a plant protein; a bacterial protein; a fungal protein, e.g., a yeast protein; an algal protein; or a combination thereof. In one embodiment, the ingestible protein comprises mammalian whey protein, casein, or caseanate; Soy protein, potato protein, Rubisco protein, Lemna protein, rice protein, almond protein, egg protein, oat protein, flaxseed protein, Euglena protein, Schizochytrium protein, mung bean protein, pea protein, recombinant mammalian whey, cultured mammalian whey, recombinant egg albumin, cultured egg albumin, recombinant gelatin or collagen, cultured gelatin or collagen, canola protein, lupin protein, fava bean protein, wheat protein, lentil protein, amaranth protein, peanut protein, moringa seed protein, pumpkin seed protein, chickpea protein, sunflower seed protein, safflower seed protein, mustard seed protein, chlorella protein, and spirulina protein, any one or any combination of these.

[0019] In one embodiment, step c) comprises thawing the directional frozen biopolymer gel, solution, or dispersion by immersing it in a solvent containing the ingestible protein and / or hydrocolloid of step c) having a temperature suitable for melting ice crystals; freeze-drying the directional frozen biopolymer gel, solution, or dispersion to remove substantially all water, and then immersing the dried gel in the solution containing the ingestible protein and / or hydrocolloid of step c); evaporating the ice crystals and then immersing the dried gel in the solution containing the ingestible protein and / or hydrocolloid of step c); or placing one end of the injected gel under vacuum to extract the ice crystals and drawing the ingestible protein and / or hydrocolloid of step c) into an aligned elongated channel at the other end of the injected gel. In one embodiment, step c) comprises thawing the directional frozen biopolymer gel, solution, or dispersion; Here, multiple cycles of directional freezing and thawing are included. In one embodiment, the process further includes the step of controlling the diameter of aligned elongated channels by controlling a temperature gradient across the material to change the speed of the directional freezing process, and the diameter of the gelled protein within the aligned elongated channels is proportional to the diameter of the aligned elongated channels. In one embodiment, the diameter of the aligned elongated channels is controlled to provide elongated gelled proteins having a diameter in the range of about 20 to about 500 microns.

[0020] In one embodiment, the biopolymer gel, solution, or dispersion is a solution or dispersion, and the process comprises (i) a step of gelling the solution or dispersion by further applying the previously directionally frozen solution or dispersion to suitable conditions, or (ii) a step of inducing gelling of the solution or dispersion by immersing it in a suitable solution prior to step c). In one embodiment, the biopolymer gel, solution, or dispersion is a solution or dispersion, and the process comprises a step of gelling the solution or dispersion simultaneously with directional freezing. In one embodiment, the biopolymer solution or dispersion comprises a first and a second hydrocolloid, wherein the process comprises a step of gelling the first hydrocolloid, a step of directionally freezing the biopolymer and then gelling the second hydrocolloid, and a step of replacing the ice crystals with an ingestible protein.

[0021] In one embodiment, suitable conditions include: a step of heat-treating the injected gel, wherein the ingestible protein comprises at least a heat-gelling protein; a step of infiltrating the injected gel with a salt or ion, wherein the salt is selected to induce gelation of at least some of the ingestible protein and / or hydrocolloid; a step of adjusting the pH of the injected gel to a suitable value to induce gelation of said at least some of the ingestible protein and / or hydrocolloid; a step of infiltrating the injected gel with a crosslinking agent-containing solution, wherein the crosslinking agent is selected to induce gelation of said at least some of the ingestible protein and / or hydrocolloid; a step of pressure-treating the injected gel to induce gelation of said at least some of the ingestible protein and / or hydrocolloid; and / or a step of irradiating the injected gel with radiation of a suitable wavelength and intensity to induce crosslinking of the protein, thereby inducing gelation of said at least some of the ingestible protein.

[0022] In one embodiment, the step of infiltrating the salt comprises contacting the injected gel with a salt solution of sufficient concentration to gel the at least some of the ingestible protein and / or hydrocolloid; wherein the salt is any one of the sulfate, citrate, chloride, carbonate, ascorbate, acetate, sorbate, lactate, tartrate, gluconate, and phosphate salts of sodium (Na), potassium (K), calcium (Ca), and magnesium (Mg), and any combination thereof. In one embodiment, the step of adjusting the pH of the injected gel comprises adding a food-safe pH modifier comprising acetic acid, hydrochloric acid, ascorbic acid, malic acid, formic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucono-delta lactone, sodium hydroxide, potassium hydroxide, calcium hydroxide, or a combination thereof. In one embodiment, the crosslinking agent is a chemical crosslinking agent comprising glutaraldehyde, tannin, genipin, liquid smoke, or a combination thereof. In one embodiment, the crosslinking agent is an enzyme-based crosslinking agent comprising translutaminase (EC 2.3.2.13), sorbase A (EC 3.4.22.70), tyrosinase (EC 1.14.18.1), laccase (EC 1.10.3.2), peroxidase (EC 1.11.1.x), lysyl oxidase (EC 1.4.3.13), amine oxidase (EC 1.4.3.6), or a combination thereof.

[0023] In one embodiment, the ingestible biopolymer gel, solution, or dispersion has multiple layers. In one embodiment, the alternating layers are made of the same or different biopolymers or biopolymer blends. In one embodiment, the process further comprises the step of producing a layer mimicking the skin layer of meat or fish by creating a mixture of an agar and alginate solution and an alginate-oil emulsion and gelling the mixture to create a skin layer. In one embodiment, the process further comprises the step of producing a plurality of protein-infused biopolymer gels, each having a predetermined thickness, and the step of preparing an interstitial layer made of a material selected to mimic the connective tissue of meat and / or fish. In one embodiment, the plurality of protein-infused biopolymer gels are stacked and attached to the interstitial layer. In one embodiment, the interstitial layer comprises a material selected to mimic the connective tissue of meat and / or fish, and comprises any one or a combination of proteins, hydrocolloids, oil-in-water emulsions, solid particles, fats, and oleogels. In one embodiment, the solid particles comprise any one or a combination of titanium dioxide, protein, calcium carbonate, starch, solid fat crystals, and algae.

[0024] In one embodiment, the process further comprises i) adding a coloring agent while preparing a biopolymer gel, solution, or dispersion; or ii) replacing aligned elongated ice crystals with a mixture of a second ingestible protein and / or hydrocolloid and a coloring agent; wherein the coloring agent comprises carotenoids, beta-carotene, astaxanthin, lycopene, bixin, anthocyanin, betalain, hemoglobin, myoglobin, beet juice extract, Shaflo yellow, lutein, curcumin, capsanthin, capsorubin, norbixin, anthocyanins, curcominoids, turmeric, phycocyanin, melanoidin, or a combination thereof.

[0025] In another embodiment, a process for manufacturing a fibrous meat-like product is provided, the process comprises the steps of: applying an ingestible biopolymer gel to an ingestible biopolymer gel to induce the formation of ingestible slender ice crystals to form an ingestible frozen biopolymer gel having ingestible channels in which the ingestible slender ice crystals are located; thawing the ingestible frozen biopolymer gel having ingestible channels by immersing the frozen biopolymer in a solution containing at least one ingestible soluble heat-gelling protein to melt the ingestible slender ice crystals at a temperature lower than the gelation temperature of the soluble heat-gelling protein and replacing them with at least one ingestible soluble heat-gelling protein to produce a protein-infused biopolymer gel; and heating the protein-infused biopolymer gel at a temperature higher than the gelation temperature of at least one ingestible soluble heat-gelling protein to produce protein fibers to form a fibrous meat-like food product.

[0026] In another aspect, a fibrous meat-like food product produced by the process described herein is provided.

[0027] Many additional features and combinations thereof relating to the embodiments described herein will become apparent to those skilled in the art after reading this disclosure.

[0028] Further understanding of functional and advantageous aspects of the present disclosure can be realized by referring to the following detailed description and drawings. Brief explanation of the drawing

[0029] Now, with reference to the drawings, an implementation example will be described merely as an example. Fig. 1As disclosed in the literature [Yokoyama, F., Achife, EC, Momoda, J., Shimamura, K. and Monobe, K., 1990. Morphology of optically anisotropic agarose hydrogel prepared by directional freezing. Colloid and Polymer Science, 268(6), pp.552-558], the hydrogel in contact with a pre-cooled substrate begins to freeze and forms ice crystals that grow in a direction perpendicular to the plane of the substrate, and the growth of these aligned crystals proceeds away from the cooled substrate until the entire mass exists in the form of elongated ice crystals surrounded by the concentrated hydrogel. Fig. 2a and 2b is a directionally frozen / thawed agarose hydrogel as disclosed in the literature [Yokoyama, F., Achife, EC, Momoda, J., Shimamura, K. and Monobe, K., 1990. Morphology of optically anisotropic agarose hydrogel prepared by directional freezing. Colloid and Polymer Science, 268(6), pp.552-558]. 2a ) transverse direction, and 2b ) Shows a polarized optical microscope image of a longitudinal section. Fig. 3a This is a micrograph showing a side view of an elongated channel within an agar-alginate hybrid gel after directional freezing using an optical microscope. Fig. 3b This is a micrograph showing a polyhedron of an elongated channel within an agar-alginate hybrid gel after directional freezing using an optical microscope. Fig. 3cThis is a scanning electron microscope image showing a cross-sectional view of the elongated structure of an agar gel after directional freezing and subsequent freeze-drying. The ice in the elongated channels of this image is removed through the freeze-drying process. Fig. 4a This is an optical photograph showing a cross-section of a layered directional freeze gel in which the alternating layers are fibrous or non-fibrous. Fig. 4b Is Fig. 4a This is an optical photograph showing a cross-section of a layered directional freezing gel in which alternating layers similar to those are fibrous or non-fibrous. Fig. 4c Is Fig. 4a This is an optical photograph showing a side view of a stratified directional freezing gel in which alternating layers similar to the one are fibrous or non-fibrous. Fig. 5a This is an optical photograph showing 3 wt% agar with 0.15 wt% coloring agent in a salmon mold. The photograph on the right shows the final result after adding myocommata. Fig. 5b This is an optical photograph showing a myotome-myocomata gel that was delivered in pieces and directionally frozen at -15°C. Fig. 5c This is an optical photograph showing a myotome-myocomata gel fragment immediately after directional freezing. Fig. 6 This is an optical photograph showing a stacked 3 wt% agar myotom gel having a myocommata layer composed of 5 wt% mung beans and 3 wt% agar topped with an alginate-seaweed-based skin. Fig. 7a This is an optical photograph showing the appearance of agar, alginate, and agar-alginate complex gels during frying. Fig. 7b This is an optical photograph showing the structure of alginate, agar, and agar-alginate complex gel after frying. Fig. 7c This is an optical photograph showing the appearance of a 12 wt% potato protein gel after directional freezing. Fig. 8This is an optical photograph showing the fibrous appearance of a 15 wt% canola-potato protein sodium alginate gel after freezing and cooking, with the left panel showing it in an undamaged state and the right panel showing it pulled apart. Fig. 9 This is an optical photograph showing 0.75 wt% alginate hybrid gel containing 3 wt% agar, a 1:1 blend of canola:potato protein and coloring agent after aromatic freezing, as well as coloring agent. The sample on the left was heated to 55°C (showing a 'raw' appearance), and the sample on the right underwent subsequent heat treatment in a frying pan (showing a cooked appearance). Fig. 10 This is a photograph showing a directional frozen gel of 0.75 wt% alginate, 7.5 wt% whey, and 3 wt% potato protein during frying. Fig. 11 silver Fig. 4a This is an optical photograph showing a side view of a layered directional freeze gel in which alternating layers similar to those are fibrous or non-fibrous, and the product is a translucent, raw / uncooked gel. Specific details for implementing the invention

[0030] Various embodiments and aspects of the present disclosure will be described with reference to the details discussed below. The following description and drawings are to illustrate the present disclosure and should not be construed as limiting the present disclosure. A number of specific details are described to provide a complete understanding of the various embodiments of the present disclosure. However, in some cases, well-known or common details are not described to provide a brief discussion of the embodiments of the present disclosure.

[0031] As used herein, the terms “comprising” and “comprising” shall be interpreted as inclusive and open, not exclusive. Specifically, as used in the specification and claims, the terms “comprising” and “comprising” and variations thereof mean that a specified characteristic, step, or component is included. These terms shall not be interpreted as excluding the presence of other characteristics, steps, or components.

[0032] As used herein, the term "exemplary" means "provided as an example, case, or illustration" and should not be interpreted as being more desirable or advantageous than other arrangements disclosed herein.

[0033] As used herein, the terms “about” and “approximately” mean variations that may exist at the upper and lower limits of a value range, such as variations in attributes, parameters, and dimensions. In a non-limiting example, the terms “about” and “approximately” mean plus or minus 10% or less.

[0034] The term "fibrous meat imitation" as used herein refers to food imitations that mimic foods characterized by a fibrous structure, including fish and meat (beef, lamb, pork, chicken, etc.).

[0035] The term "protein" used herein includes not only natural proteins but also recombinant proteins.

[0036] As used herein, the term "protein denaturation" refers to altering the structure of a protein from its original state. For example, this can be achieved by breaking some of the intramolecular bonds, such as hydrogen bonds, within the protein molecule. For instance, the breaking of these bonds as a result of heat treatment implies that a highly ordered protein structure has been altered from its natural or original state. This process may generally involve the exposure of hydrophobic lateral groups embedded in the center of the protein molecule and the migration or formation of intermolecular disulfide bonds. This may lead to the formation of protein aggregates.

[0037] As used herein, the term "protein gel" refers to a three-dimensional viscoelastic network of proteins that immobilize water. For example, this can be achieved by heating a protein solution above the denaturation temperature of the protein under solvent conditions (e.g., ionic strength and pH) favorable for the formation of a continuous network. Another possible route is to create a fluid suspension or dispersion of proteins or protein aggregates, in which the repulsive forces between the proteins or protein aggregates are reduced through changes in solvent conditions (e.g., ionic strength or pH), thereby forming a protein gel.

[0038] As used herein, the terms "protein gelation," "gelation of protein," and "gelated protein" refer to a process of producing a protein gel, for example, through the heat treatment of a protein solution, as previously defined. "Gelated protein" refers to a specific volume of protein that has undergone a gelation process.

[0039] As used herein, the term "biopolymer" means an organic molecule composed of repeating monomers that is produced by a living organism or is biocompatible with a living organism, e.g., proteins and polysaccharides.

[0040] As used herein, the term "diameter" refers to the cross-sectional width of an individual channel or fiber, but does not necessarily imply a circular cross-sectional shape.

[0041] As used herein, elongated ice crystals refer to phase-separated ice regions having a high aspect ratio.

[0042] The term "hydrogel" as used herein refers to a three-dimensional network of hydrophilic biopolymer molecules capable of fixing a large amount of water.

[0043] The term "protein fiber" as used herein refers to an elongated protein gel having a high aspect ratio in a size range similar to muscle fibers found in meat or fish.

[0044] As used herein, the term "fibrous" means containing biopolymer fibers, such as protein and / or polysaccharide fibers.

[0045] The present disclosure provides a process for producing "cookable" fibrous meat substitutes using directional freezing.

[0046] In some embodiments, the present disclosure provides a process for producing a “cookable” fibrous meat substitute using directional freezing.

[0047] The present disclosure provides a two-step process for producing fibrous meat analogues by directional freezing of a biopolymer gel, solution, or dispersion, such as a hydrocolloid gel, protein gel, or a complex gel of hydrocolloid and / or protein. The first step of the process is to directionally freeze the biopolymer gel, solution, or dispersion. This process induces the formation of meat or fish-like fibers and a change in texture into the biopolymer gel, solution, or dispersion gel due to the formation of ice crystals that align the hydrogel fibers. The second step is to replace the ice crystals with an ingestible protein and / or hydrocolloid to form an infused gel. In some embodiments, the protein and / or hydrocolloid of the first step is the same as or different from the protein and / or hydrocolloid of the second step.

[0048] In some embodiments, the first step is to freeze the hydrocolloid gel with a scent, and the second step is to replace the ice crystals with an edible protein. In some embodiments, the first step is to freeze the hydrocolloid gel with a scent, and the second step is to replace the ice crystals with an edible hydrocolloid. In some embodiments, the first step is to freeze the hydrocolloid gel with a scent, and the second step is to replace the ice crystals with an edible protein and hydrocolloid. In some embodiments, the first step is to freeze the protein gel with a scent, and the second step is to replace the ice crystals with an edible hydrocolloid. In some embodiments, the first step is to freeze the protein gel with a scent, and the second step is to replace the ice crystals with an edible protein. In some embodiments, the first step is to freeze the protein gel with a scent, and the second step is to replace the ice crystals with an edible protein and hydrocolloid. In some embodiments, the first step is to freeze the complex hydrocolloid gel with a scent, and the second step is to replace the ice crystals with an edible protein. In some embodiments, the first step is to freeze the complex hydrocolloid gel with a scent, and the second step is to replace the ice crystals with an edible hydrocolloid. In some embodiments, the first step is to freeze the complex hydrocolloid gel with a scent, and the second step is to replace the ice crystals with an edible protein and a hydrocolloid.

[0049] In some embodiments, injecting the gel involves immersing the hydrogel in a protein solution at a predetermined temperature for a specific time so that aligned ice crystals are replaced by soluble proteins within the textured hydrogel. Subsequent heating of the injected hydrogel induces gelation. Using a hydrocolloid having a melting temperature higher than the gelation temperature of the protein is desirable for maintaining the size, structure, and fibrillation of the product.

[0050] In one embodiment, the process comprises the step of directionally freezing an ingestible polysaccharide containing a hydrogel of selected size and shape to induce the formation of elongated ice crystals, and aligning the elongated ice crystals in a given direction within the ingestible hydrogel to form a textured hydrogel containing ice crystals. Then, the textured hydrogel is immersed in a solution containing an ingestible soluble protein at a predetermined temperature, so that as the ice crystals melt, the ingestible heat-gelling protein diffuses into the textured hydrogel and replaces the melted ice crystals. The textured hydrogel is immersed in a solution containing the ingestible heat-gelling protein for a selected time required to provide a desired protein loading. Then, the protein-infused hydrogel is heat-treated at a temperature sufficient to induce gelation and form fibers within the hydrogel to produce a cookable fibrous meat-like food product. An example product is a salmon lean meat-like product.

[0051] In another embodiment, the process comprises the step of directionally freezing an edible hydrocolloid gel composed of one or more different edible hydrocolloids and water to induce the formation of elongated ice crystals with elongated ice crystals aligned in a given direction in the edible hydrocolloid gel. Then, the aligned elongated ice crystals are replaced with edible protein to produce a protein-infused hydrocolloid gel, which subsequently undergoes a gelation process to produce a food product.

[0052] Directional freezing

[0053] The directional freezing process includes a process of freezing a material by controlling the direction in which water freezes. The directional freezing step of the hydrogel is performed by bringing a hydrogel of selected size and shape into contact with a pre-cooled substrate to induce the formation of ice crystals that extend perpendicular to the pre-cooled substrate through the fibrous hydrogel structure, wherein the pre-cooled substrate is cooled to a temperature in the range of about -2°C to about -196°C.

[0054] Fig. 1 and Fig. 2a and 2b Referring to [the reference], the main concept of directional freezing of a hydrogel is exemplified. Here, a selected mass and shape of the hydrogel is placed in contact with a cold substrate, upon which elongated ice crystals begin to form perpendicularly to the freezing surface. This causes the biopolymer chains of the hydrogel to align perpendicularly to the pre-cooled substrate, thereby forming an aligned fibrous gel structure, which also forms an anisotropic elongated ice crystals separated from one another by aligned fibrous strands having ice crystals aligned in a given direction, thus forming a textured hydrogel containing aligned ice crystals. Figs. 3a, 3b and 3c As can be seen from, when aligned elongated ice crystals are removed or moved from the hydrocolloid, aligned elongated channels remain. This is a freeze-concentration effect in which the biopolymer chains of the hydrocolloid are pushed together into a smaller volume and higher concentration as water and polysaccharides increasingly phase-separate from the initial solution as elongated ice crystals form.

[0055] In some embodiments, this process produces a fibrous texture that mimics the typical muscle fiber structure found in many fish species, such as (but not limited to) salmon, trout, tuna, and cod, to name a few examples. It is not limited to this, but can also be used to create imitations of other foods characterized by a fibrous texture, such as beef steak or chicken lean meat.

[0056] In some embodiments, when a textured hydrogel is thawed in the presence of an aqueous solution or aqueous dispersion containing species (but not limited to) such as (ingredientable soluble proteins) that can diffuse into the product, as the aligned ice crystals melt, the species diffuse into the textured product to replace the melted ice crystals.

[0057] Directional freeze molding mold

[0058] For each of the different types of fibrous meat-like foodstuffs produced, such as fish, poultry, pork, veal, and beef, product-specific directional freeze molds can be manufactured. Each specific type of mold has several variable parameters that may vary depending on the product to be sold. In particular, the shape of each mold can be adjusted to mimic the shape of the foodtuff being produced. In the case of fish, the shape may reflect the shape of the entire fish or the shape of the fillet rather than the whole fish. Salmon fillets have a unique shape, and the mold can reflect this unique shape. The depth of the mold can vary depending on the desired thickness of the final product. Similarly, numerous steak cuts have distinct characteristics that can be reflected in the mold; for example, a T-bone steak has a characteristic "T"-shaped spine, and the mold shape can be designed to reflect this. The size of the mold can be made to realistically reflect the typical size of the meat cut. Since the thickness of these cuts varies from less than one inch to several inches, this can be reflected in the mold depth.

[0059] Taking salmon as an example, the molding die may be approximately the same size and shape as the salmon fillet being produced, and a single substrate may be used that is molded so that the final product has approximately the same size and shape as the salmon fillet when filled with hydrogel. Alternatively, the whole fish may be produced by having upper and lower molding dies of the same size and shape as the fish so that when the upper and lower molding dies are connected to the internal hydrogel, the internal size and shape mimic the whole fish.

[0060] In addition to parameters of the shape, size, and depth of the mold, another parameter is the surface geometry. For foodstuffs with unique surface characteristics that are not flat or planar, molds can be produced to reflect the non-planar geometry, so packaging with a non-planar surface makes the product look very realistic. It will be understood that molds can incorporate mechanical design features that can be integrated to provide easier control over changing the channel diameter to control fiber diameter. A non-limiting example is determining the nucleation (and thus the number and size) of ice crystals by having sharp points on the inner surface of the mold. Another method is to vary the speed at which the hydrocolloid sample / mold descends into the cooling bath.

[0061] It will be understood that while a single pre-cooled plate can be used for the directional freezing process, two plates (one at the bottom of the hydrocolloid (or protein) mass and one at the top) can be used.

[0062] Physiologically compatible hydrogels and hydrocolloids

[0063] In some embodiments, the process for producing a cookable fibrous meat substitute involves the step of freezing an edible hydrocolloid gel or a protein gel suitable for food products in an aromatic manner. The hydrocolloid gel may be a polysaccharide hydrogel, ordinary gelatin, recombinant gelatin, or a combination of both, but is not limited thereto. The hydrocolloid may be naturally occurring, recombinant, grown or cultivated in a laboratory, or chemically or enzymatically modified.

[0064] In some embodiments, a process for producing cookable fibrous meat substitutes uses an ingestible polysaccharide-containing hydrogel. The hydrogel consists of a network of cross-linked polymer chains that are generally hydrophilic. Interactions between the polymer chains cause cross-linking and form a three-dimensional network that traps an aqueous liquid in a semi-solid structure. Cross-linking between biopolymers can be chemical or physical and consists of, but is not limited to, hydrogen bonding, hydrophobic or ionic interactions, and chain entanglement. These cross-linkings are strong enough to preserve the integrity of the hydrogel network and prevent the polymer from easily redissolving into a solution. The hydrogel features a highly absorbent natural or synthetic polymer network and can easily contain more than 90% water.

[0065] There are various types of polysaccharide hydrogels. Non-limiting examples of these hydrogels include carrageenan, a natural linear sulfated polysaccharide derived from edible red seaweed that exhibits high efficacy in strongly binding to food proteins. Carrageenan is a large, highly flexible molecule that forms a curling helical structure, which imparts the ability to form various different gels at room temperature; therefore, it is widely used in the food industry, particularly as a stabilizer and thickener.

[0066] These carrageens typically contain about 15% to about 40% by weight of ester-sulfate, which produce anionic polysaccharides. They are classified into three different classes based on their sulfate content. Kappa-carrageenan (K-carrageenan) has one sulfate group per disaccharide, iota-carrageenan (I-carrageenan) has two, and lambda-carrageenan (L-carrageenan) has three. K-carrageenan forms a strong, firm gel in the presence of potassium ions and reacts with dairy proteins, whereas I-carrageenan forms a soft gel in the presence of calcium ions, and finally, L-carrageenan does not gel but is useful for thickening dairy products. Carrageenan is a high molecular weight polysaccharide composed mostly of alternating 3-linked bD-galac-topyranos (G-units) and 4-linked aD-galactopyranos (D-units) or 4-linked 3,6-anhydro-aD-galactopyranos (DA-units), forming the disaccharide repeating units of carrageenan.

[0067] Another class of edible hydrogels includes agar hydrogel, a jelly-like substance obtained from red algae, which is a mixture of two components: a linear polysaccharide called agarose and a heterogeneous mixture of small molecules called agaropectin. This forms a supporting structure in the cell walls of certain algal species and is released when boiled. These algae are called agarophytes and belong to the phylum Rhodophyta.

[0068] Agar hydrogels have been used as food ingredients, for example, as a vegetarian substitute for gelatin, a thickener for soups and ice cream, and a fruit preservative. To name a few, agar hydrogels have also been used for other physiological applications, such as appetite suppressants and laxatives. Agar is an unbranched polysaccharide isolated from the cell walls of various species of red algae. Those skilled in the art will know that ingredients such as agar and carrageenan are widely used in the food industry.

[0069] Accordingly, non-limiting examples of ingestible hydrocolloid gels include agar, fermented gelatin, alginate, curdlan, carrageenan selected from the group consisting of kappa-carrageenan, kappa 2-carrageenan and iota-carrageenan, fucelleran, starch (including modified starch and dextrin), konjac glucomannan, gellan gum, as well as combinations including xanthan gum, guar gum, locust bean gum and tara gum.

[0070] protein

[0071] In this process, the protein incorporated into the hydrocolloid or protein gel is not limited to naturally occurring proteins. For example, recombinant proteins suitable for food, cultivated (laboratory grown) proteins, or chemically or enzymatically modified proteins may be used. The protein may be an animal protein or a recombinant animal protein. The protein may also be any one or a combination of plant, bacterial, fungal, and algal proteins. For example, fungal proteins may include yeast. Algal proteins may be any one of macroalgae and microalgae, or a combination thereof.

[0072] Non-limiting examples of ingestible proteins are any one or any combination of whey protein, soy protein, potato protein, Rubisco protein, lemna protein, rice protein, almond protein, oat protein, flaxseed protein, Euglena protein, Schitzochatrium protein, mung bean protein, pea protein, recombinant whey, cultured whey, recombinant egg albumin, cultured egg albumin, recombinant gelatin or collagen, cultured gelatin or collagen, canola protein, lupin protein, fava bean protein, wheat protein, lentil protein, amaranth protein, peanut protein, peony seed protein, pumpkin seed protein, chickpea protein, sunflower seed protein, safflower seed protein, mustard seed protein, chlorella protein, and spirulina protein.

[0073] Whey Protein Isolate (WPI) is a food ingredient produced by isolating components from whey, as well as serving as a dietary supplement. While whey protein is a mixture of proteins that are very well blended, the other proteins included in the mixture do not gel well at all. As a milk byproduct of the cheese-making process, processing yields three distinct forms of whey protein: whey isolate, whey concentrate, and whey hydrolysate. These differences in protein forms relate to the composition of the product, particularly its protein content. Whey isolate has the highest protein content and is not only lactose-free but may also be free of carbohydrates, fats, and cholesterol.

[0074] These proteins have high bioavailability and are rapidly absorbed into the body. They contain high concentrations of branched-chain amino acids (BCAAs) that are highly concentrated in muscle tissue, so in addition to fueling active muscles, they are used to stimulate protein synthesis.

[0075] Although the food products of the present disclosure include the use of WPI in the embodiments of the present disclosure, those skilled in the art will recognize that many other plant proteins providing excellent heat gelling properties can be used and easily identified by those skilled in the art. Non-limiting examples include soybean protein, potato protein isolate, Rubisco protein, mung bean protein, and pea protein. To be effective for heat gelling, the protein has properties of solubility (> 85%), viscosity (preferably low viscosity at room temperature, high viscosity at temperatures >> 50°C), denaturation temperature (about 45 to about 85°C), and gel strength criterion (G' > 100 Pascals).

[0076] It is preferable that the edible soluble protein be a natural heat-gelling protein, and when these are used, the edible polysaccharide-containing hydrogel and the edible heat-gelling protein are selected so that the hydrogel has a melting temperature higher than the gelation temperature of the protein in order to maintain the size, structure and fibrousness of the fibrous meat-like food product.

[0077] In some embodiments, the ingestible soluble protein is an ingestible non-heat gelling protein, in which case a heat-inducing agent is included to induce gelation as the temperature rises. The inducing agent induces gelation of otherwise non-gelling proteins. The inducing agent may be pre-mixed with the protein or hydrogel phase. The heat-inducing agent may be any one of a salt, an enzyme, or a pH modifier, or a combination thereof. For example, there is a salt, pH modifier, or enzyme microencapsulated within a meltable coating triggered by heating. This microencapsulated material may be present in either phase. Non-limiting examples of pH modifiers include glucono-delta-lactone. Non-limiting examples of enzyme-based inducing agents include transglutaminase. Non-limiting examples of salt-based inducing agents include calcium phosphate.

[0078] Regardless of whether the protein undergoes heat gelation, the protein-impregnated hydrogel product is heated to raise its internal temperature to 50 to 100°C to induce protein gelation. This can be accomplished using techniques that utilize much higher temperatures (to name a few examples, ovens, grills, frying pans, and broilers). The goal of this heating step is to produce a product that undergoes a heat transition leading to a change in color and / or texture (preferably both) similar to traditional fish or meat.

[0079] The solution in which the frozen (or thawed) hydrogel is immersed may contain only 100% heat-gelling protein, but may also contain a mixture of heat-gelling protein and non-heat-gelling protein or protein hydrolysate. The concentration of heat-gelling protein may be less than the total protein content. For example, in a total protein solution of 15 weight%, 5 weight% may be heat-gelling protein and the remainder may be non-heat-gelling protein. Note that there is no limit to these amounts.

[0080] In one embodiment, the concentration of ingestible soluble total protein in the aqueous solution or aqueous dispersion is in the range of about 1 to about 35 weight%. More preferably, the concentration of ingestible soluble protein in the aqueous solution or aqueous dispersion is in the range of about 10 to about 30 weight%. More preferably, the concentration of ingestible soluble protein in the aqueous solution or aqueous dispersion is in the range of about 15 to about 25 weight%.

[0081] Control of protein gel diameter

[0082] This method can control the diameter of aligned elongated channels by controlling the relative temperature between the cooling surface in contact with the ingestible hydrogel and the surface air temperature above the surface to change the speed of the directional freezing process. The diameter of the protein gel within the aligned channels is proportional to the diameter of the aligned elongated channels. When frozen faster, the ice crystal channels typically become thinner. Controlling this is the faster ice crystal nucleation rate at lower temperatures. If the nucleation rate is faster, more ice nuclei are formed (and thus more ice crystals), so each individual ice crystal becomes thinner.

[0083] Ice nucleation will be most important during the first few seconds of the freezing process and on the colder surface where nucleation occurs. Deep within the hydrogel, these crystals grow along with the freezing surface, and ice nucleation will not be as important. Consequently, the thickness of the crystals is controlled by the nucleation rate at the first freezing surface, which is controlled by the amount of supercooling, the temperature of the freezing surface, and the rate of temperature reduction. For thinner ice crystals, once the ice crystals are moved, correspondingly thinner alignment channels remain, and when filled with protein, thinner protein fibers are formed as some gelling proteins gel.

[0084] In a preferred embodiment, the diameter of the aligned elongated channels is controlled to provide a protein gel located in the channels with a diameter in the range of about 20 to about 200 microns, thereby providing a protein gel diameter in the same range. For example, the protein fiber diameter of salmon is approximately 100 microns. The protein fiber diameter of meats such as beef, chicken, and pork generally varies in the range of about 30 to 50 microns for chicken and 20 to 85 microns for beef.

[0085] Method of replacing slender ice crystals with proteins and other additives

[0086] There are various methods that can be used to replace slender ice crystals with proteins and / or other components, such as flavorings, taste stimulants, dietary supplements, etc. In one embodiment, the step of replacing aligned slender ice crystals with an ingestible protein comprises the step of thawing an aromatic freeze-hydrocolloid gel by immersing the ice crystals to be replaced with the ingestible protein in a solvent containing the ingestible protein having a temperature suitable for melting, thereby producing a protein-infused hydrocolloid gel. In this embodiment, the step of thawing the aromatic freeze-hydrocolloid gel comprises the step of adjusting the temperature of the solvent containing the ingestible gelling protein to be within the range of the melting point of water to the melting point of the hydrocolloid gel, and the step of replacing aligned slender ice crystals with the ingestible protein comprises the step of adjusting the temperature of the solvent containing the ingestible protein to be within the range of the freezing point of the solvent containing the protein solution to the gelation initiation temperature of at least one ingestible protein. Typically, the step of thawing the directional frozen hydrocolloid gel is performed at a temperature ranging from about 0°C to about 85°C depending on the type of hydrocolloid, and the step of replacing similarly aligned elongated ice crystals with ingestible protein can be performed at a temperature ranging from about 0°C to about 45°C.

[0087] The solvent containing the protein and / or other components may be an aqueous solution or, alternatively, a non-aqueous solvent suitable for food in which the ingestible protein is dissolved. The non-aqueous solvent may be any one or a combination of acetic acid, formic acid, ethanol, methanol, propanol, and mixtures thereof with water. If the solvent is an aqueous solution in which the ingestible protein is dissolved, the solution may be maintained at a temperature of about 1°C to about 99°C. It may also be heated to a higher temperature in the range of about 99°C to about 130°C by applying a pressure in the range of about 0 to 1.7 bar in a self-pressurizing closed container.

[0088] In another embodiment, the process of replacing aligned elongated ice crystals with an edible protein comprises the step of applying a directional freeze-hydrocolloid gel to conditions suitable for sublimating elongated ice crystals in the presence of an edible gelling protein. This may include applying the directional freeze-hydrocolloid gel to a vacuum to sublimate the ice and immersing the sublimated hydrocolloid gel in a solution containing an edible protein, thereby injecting the solution containing the edible protein into the sublimated hydrocolloid gel.

[0089] In another embodiment, the process of replacing aligned elongated ice crystals with an edible protein comprises the step of freeze-drying an aromatic freeze-drying hydrocolloid gel to remove substantially all water, and then immersing the dried gel in a solution containing an edible protein.

[0090] In another embodiment, the process of replacing aligned elongated ice crystals with an edible protein removes almost all of the ice in the presence of a solution containing the edible protein by applying an aromatic freeze hydrocolloid gel to conditions suitable for inducing the evaporation of ice.

[0091] Therefore, it will be understood that various methods can be used to displace ice crystals using phase changes, such as sublimation (e.g., freeze-drying) or phase transition from solid to liquid (melting), evaporation of ice crystals, and additionally, any type of physical displacement of ice crystals.

[0092] Conditions suitable for producing protein gels in aligned channels

[0093] Proteins can be classified into gelling proteins and non-gelling proteins. In the present method, non-gelling proteins can be mixed with gelling proteins to increase the protein content. The class of gelling proteins includes heat-gelling proteins, which form a protein gel when heated to the gelling temperature of a specific protein. However, since there are other methods for gelling proteins, the proteins used in the present method and food-like products are not limited to non-heat-gelling proteins.

[0094] Therefore, once the protein is loaded into the hydrocolloid or protein gel, various methods can be used to gel the gelling protein if the protein is not thermally gelled. In one embodiment, conditions suitable for gelling at least a portion of the ingestible protein may include infiltrating a salt into the protein-infused hydrocolloid gel, wherein the salt is selected to induce gelation of at least a portion of the ingestible protein to produce a protein gel. This salt may be infiltrated into the protein-infused hydrocolloid gel or protein gel by injecting a salt solution into the protein-infused hydrocolloid gel.

[0095] Alternatively, the salt can be infiltrated into the protein-injected hydrocolloid gel by adding the salt as a crystalline solid to the surface of the protein-injected gel, then solubilized by any available water present in the protein-injected hydrocolloid and diffused into the protein-injected gel.

[0096] Alternatively, the salt can be infiltrated into the protein injection gel by immersing the protein injection gel in a concentrated salt solution that diffuses into the protein injection hydrocolloid gel. The salt may be any one of the sulfate, citrate, ascorbate, acetate, gluconate, and phosphate salts of sodium (Na), potassium (K), calcium (Ca), and magnesium (Mg), and any combination thereof.

[0097] Another method for inducing gelation of the injected protein includes the step of adjusting the pH of the protein-injected hydrocolloid gel to a value suitable for inducing gelation of at least some of the ingestible protein. The pH may be adjusted by adding a pH modifier suitable for food in liquid or solution form, or by adding a soluble pH modifier in solid form. The pH modifier may be any one or a combination of acetic acid, hydrochloric acid, ascorbic acid, malic acid, formic acid, tartaric acid, citric acid, glucono-delta lactone, sodium hydroxide, potassium hydroxide, and calcium hydroxide.

[0098] Another method for inducing gelation of the injected protein comprises the step of infiltrating a solution containing an enzyme-based crosslinking agent into a protein-injected hydrocolloid gel, wherein the enzyme-based crosslinking agent is selected to induce gelation of at least some of the ingestible protein. The enzyme crosslinking agent may include any one or a combination of translutaminase, translutaminase (EC 2.3.2.13), sorbase A (EC 3.4.22.70), tyrosinase (EC 1.14.18.1), laccase (EC 1.10.3.2), peroxidase (EC 1.11.1.x), lysyl oxidase (EC 1.4.3.13) and amine oxidase (EC 1.4.3.6).

[0099] Another method for inducing gelation of the injected protein includes the step of pressurizing the protein-infused hydrocolloid gel to induce gelation of at least some of the protein. In this method, the protein-infused hydrocolloid gel food is sealed and placed in a tightly sealed compartment containing a liquid and pressurizing the liquid.

[0100] Another method for inducing gelation of the injected protein comprises the step of infiltrating a solution containing a chemical crosslinking agent into a protein-injected hydrocolloid gel, wherein the chemical crosslinking agent is selected to induce gelation of at least some of the ingestible proteins. Non-limiting examples of chemical crosslinking agents are any one or a combination of glutaraldehyde, tannin, genipin, and fumigants.

[0101] Another method for inducing gelation of the injected protein includes the step of inducing gelation by irradiating the protein-injected hydrocolloid gel with radiation of a suitable wavelength and intensity to induce cross-linking of the protein.

[0102] It will be understood that when a mixture of heat-gelling proteins and non-heat-gelling proteins is loaded into aligned channels of a hydrocolloid or protein gel, any combination of the above methods for gelling the gelling proteins may be used.

[0103] Thawed aromatic freeze-drying hydrocolloid

[0104] In an embodiment using thawing in a solution containing a protein and any other desired additive, when a textured hydrogel is thawed in the presence of an aqueous solution or aqueous dispersion containing a species, as the aligned ice crystals melt, the species diffuse into the textured product and replace the molten ice crystals. When a heat-gelling protein replaces the molten ice crystals, the following scenarios are possible:

[0105] 1) In the first scenario, the protein-infused hydrogel is heated to a temperature higher than the gelation temperature of the protein for a certain period, causing some, though not all, of the protein to denature. This results in the formation of protein fibers, but is sufficient to prevent the remaining protein from leaking out of the hydrogel;

[0106] 2) The second scenario is that by heating the thawed hydrogel above the gelation temperature for a certain period, most, if not all, of the proteins can participate in protein fiber production;

[0107] 3) The third scenario involves not heating to the gelation temperature so that gelation does not occur, but instead introducing an ingestible substance that acts to block leakage into the hydrogel, and then sealing the protein-injected hydrogel;

[0108] 4) In the fourth scenario, the temperature can be heated to the temperature at which the protein gels to form protein fibers, but the temperature can also be raised further to actually cook food products, thereby producing "pre-cooked" food products that are packaged and delivered to the end user and do not require cooking.

[0109] A step of thawing the directional frozen hydrogel can be performed first, and once the ice crystals are melted and left behind the elongated alignment channel, the thawed hydrogel can be immersed in an aqueous protein solution so that the protein can flow into the empty channel.

[0110] The step of immersing the protein-infiltrated textured hydrogel in a protein-containing solution is performed at a predetermined temperature in the range of about 0°C to about 80°C and preferably about 1°C to about 7°C, and can be performed at 4°C, which is a typical refrigerator temperature, and the temperature is selected so that the aligned ice crystals melt slowly and the protein also melts, and when the thawing and infiltration steps are performed simultaneously by immersing the directional frozen hydrogel in a protein-containing liquid solution, other additional components are diffused and replaced by the melting ice crystals because the liquid is higher than the freezing point of water.

[0111] When the thawing step and the infiltration step are performed separately, the frozen hydrogel is first thawed by leaving it in air or liquid at a temperature between the melting point of water (~0°C) and the melting point of the hydrocolloid (~85°C). The infiltration step can be performed at any temperature between the freezing point of the protein solution (~0°C) and the gelation onset temperature of the protein (~45°C, depending on the protein).

[0112] The amount of protein loading, other components, or supplements is controlled by changing the selected time the textured hydrogel is immersed in a solution containing ingestible water-soluble proteins and other components to vary the amount of protein and other components loaded onto the textured hydrogel over time. The amount of protein loading may also vary depending on the protein concentration in the immersion solution as well as the weight or volume ratio between the frozen hydrogel and the immersion solution containing it. The upper limit of the amount of protein that may be present will be the solubility limit of the protein.

[0113] In an embodiment where the ingestible polysaccharide-containing hydrogel is a K-carrageenan hydrogel, specific ions may be included in an ingestible soluble protein-containing solution or inside the hydrogel (or both) to alleviate swelling and shrinkage in a concentration-dependent manner and to increase the stiffness of the K-carrageenan gel compared to the stiffness in the absence of ions and to preserve the fibrous hydrogel formation of the directional frozen K-carrageenan gel during long-term storage.

[0114] Ratio of ingestible protein to hydrocolloid

[0115] In a fibrous meat-like food product, in one embodiment, protein is present in a range of about 5% by weight to about 35% by weight and hydrocolloid is present in a range of about 0.2% by weight to about 10% by weight, so the range of the protein:hydrocolloid ratio is about 35:0.2 to about 5:10, or 175 to 0.5 (50 to 17500%).

[0116] In a more preferred embodiment, the protein is present in a range of about 10% to about 30% by weight and the hydrocolloid is present in a range of about 0.5% to about 8% by weight, so the protein:hydrocolloid ratio range is about 30:0.5 to about 10:8, or 60 to 1.25 (125 to 6000%).

[0117] In the most preferred embodiment, the protein is present in a range of about 10% to about 20% by weight and the hydrocolloid is present in a range of about 1% to about 5% by weight, so the protein:hydrocolloid ratio range is about 20:1 to about 10:5, or about 20 to about 2 (200 to 2000%).

[0118] Ratio of gelling proteins to non-gelling proteins

[0119] In some embodiments, the ingestible gelling protein is a mixture of heat-gelling ingestible gelling proteins, at least in part, but not all. The total amount of ingestible protein may be in the range of about 5% by weight to about 35% by weight, and the hydrocolloid may be in the range of about 0.2% by weight to about 10% by weight. In a more preferred embodiment, the total amount of ingestible protein is in the range of about 10% by weight to about 30% by weight, and the hydrocolloid is in the range of about 0.5% by weight to about 8% by weight. In the most preferred embodiment, the ingestible protein is in the range of about 10% by weight to about 20% by weight, and the hydrocolloid is in the range of about 1% by weight to about 5% by weight.

[0120] In the case of a mixture of heat-gelling and non-heat-gelling proteins, the minimum amount of heat-gelling protein to produce a good gel is about 5% by weight and the maximum amount is 35% by weight, and the maximum total protein is about 35% by weight, and the next maximum non-heat-gelling protein is about 30% by weight, so the non-gelling:gelling ratio is about 30:5 to about 0:35, i.e., 6:0, i.e., maximum 6.

[0121] In the case of a mixture of heat-gelling and non-heat-gelling proteins, the intermediate amount of heat-gelling protein to produce a good gel is about 8 wt% and the maximum value is 25 wt% and the maximum total protein is 35 wt%, and the next maximum amount of non-heat-gelling protein is 27 wt%, so the non-gelling:gelling ratio is 27:8 to 0:25 = ~3.5 to 0, i.e., maximum 3.5.

[0122] In the case of a mixture of heat-gelling protein and non-heat-gelling protein, the minimum amount of commercially viable heat-gelling protein to produce a good gel is about 10 wt% and the maximum amount is 20 wt%, the maximum total protein amount present is 30 wt% and the maximum amount of non-heat-gelling protein is 20 wt%, so the ratio of non-heat-gelling protein to heat-gelling protein is 20:10 to 0:20 = 2 to 0, i.e., maximum 2.

[0123] If the hydrogel is a K-carrageenan hydrogel, it preferably has a concentration in the range of about 0.1 wt% to about 15 wt%. Similarly, if the hydrogel is an agar hydrogel, it preferably has a concentration in the range of about 0.1 wt% to about 15 wt%. As a result, the modulus is about 100 to 5000 Pascals. Non-limiting examples of additional components or supplements include one or a combination of flavoring agents, taste stimulants, emulsifiers, preservatives, color and texture modifiers. Additional supplements may include an emulsion of any one or a combination of omega-3, omega-6, or omega-9 fatty acids. With respect to omega-3 supplements, a preferred method is to primarily use omega-3 fatty acids in the form of fatty acid esters, such as (but not limited to) triglycerides. Examples of ingestible supplements include ascorbic acid (vitamin C), thiamine, riboflavin, niacin, vitamin B6 (pyridoxine, pyridoxal, and pyridoxamine), flavonoids, and vitamin B12. 12 It includes water-soluble vitamins, including biotin and pantothenic acid. It may also include water-insoluble vitamins, including one or a combination of vitamins A, D, E, and K. It may include ingestible minerals, including one or a combination of iron, magnesium, manganese, zinc, and calcium. Other ingestible supplements include, but are not limited to, antioxidants such as tocopherol.

[0124] Heat-treated protein (and optionally) and other supplements or additives infiltrated into textured hydrogels may be packaged and stored at temperatures ranging from about 4°C to about 7°C, but may be stored at a wider range of temperatures.

[0125] It will be understood that different proteins may be infiltrated into the thawed hydrogel. For example, water-soluble heat-induced gelling proteins from non-animal sources, with or without water-soluble non-gelling proteins, may be used. The water-soluble heat-induced proteins may be various plant proteins, such as canola, Rubisco (from various sources, such as duckweed / water lentil), potatoes, or animal proteins expressed in non-animal hosts, such as gelatin, beta-lactoglobulin, or egg white albumin. The water-soluble non-gelling proteins may be various types of hydrolyzed proteins, including proteins derived from legumes, wheat, or algae. There may also be a possibility of adding soluble heat-gelling non-protein polymers, such as hydroxypropyl methylcellulose, methylcellulose, or curdlan.

[0126] Pre-cooking of food products

[0127] Heating protein-containing fibrous meat-like foodstuffs to temperatures ranging from approximately 50°C to 60°C is advantageous in that it provides sufficient gelation to prevent noticeable leakage after protein injection while maintaining the product's 'raw' appearance. The product can then be packaged and shipped to stores selling the product, such as grocery stores. In this form, once purchased, consumers cook the product at temperatures exceeding 60°C, and the cooking temperature varies depending on the specific foodtuff type. To obtain the desired meat or fish-like product, materials and processing methods must be modified to properly mimic each foodtuff, as different proteins / ingredients are used for production, resulting in different heating profiles for each product due to the different textures of each meat type; therefore, heating parameters may be altered to seal moisture. Once in the hands of consumers, the final cooking temperature varies depending on the foodtuff, as different foodstuffs differ in protein, protein levels, hydrocolloid, etc.

[0128] Meanwhile, in another embodiment, it may be desirable to actually cook the product after production and sell it as a "pre-cooked" meal. For example, pre-cooked, ready-to-eat food products can be easily sold to the military as instant meals where cooking on-site is tactically undesirable. A similar logic applies to disaster relief situations where pre-cooked meals are required.

[0129] Complex hybrid hydrocolloid gel

[0130] The inventors observed that performing directional freezing after producing a hybrid hydrocolloid gel improves texture and thermal stability. Some hydrocolloids used to produce hydrocolloid gels are prone to decomposition during cooking and / or fiber loss before the protein gels. This problem can be solved by producing a hydrocolloid gel by blending two or more hydrocolloids together.

[0131] Complex hydrocolloids will be exemplified by non-limiting examples of complexes produced using alginate mixed with agar (compared to pure alginate and agar), but it will be understood that due to the availability of numerous hydrocolloids, there are many possible complexes, and complexes are not limited to being produced from only two different hydrocolloids.

[0132] Example #1 - Complex Hydrocolloid

[0133] Three samples were prepared: the first was pure agar, the second was pure alginate, and the third was a complex formed from alginate mixed with agar. In the case of the latter, alginate was mixed with deionized water until dissolved, then agar powder was added, the mixture was heated to 85°C, and maintained at this temperature for about 20 minutes while stirring to dissolve the agar. Upon dissolution, the temperature was lowered to 60°C, and CaCO3 was dispersed for about 20 minutes. Gluconolactone (GDL) was dissolved in the mixture at 60°C for 5 minutes while actively mixing (e.g., using a magnetic stirrer), after which the sample was placed in a sonic bath to remove air bubbles. The resulting viscous complex was added to a cylindrical mold on a cooling plate at a temperature of about 50°C (maintained at about -15°C to directionally freeze the complex gel). When completely frozen in a directional manner, the directional frozen product remains frozen at approximately -18°C for about 24 hours, which was determined to improve the integrity of the fiber structure.

[0134] The pure agar sample was about 2 wt% agar, and the pure alginate sample was about 0.5 wt% alginate. The complex contained about 2 wt% agar + about 0.5 to about 0.75 wt% Na-alginate. All samples contained CaCO3 (0.17 to about 0.225 wt%) and GDL (about 0.6 to about 0.8 wt%). The samples were then placed overnight at 4°C in a protein solution containing 12 wt% potato protein, 50 mM NaCl, and about 0.1 wt% coloring agent to melt ice crystals, and the protein solution was injected into the directional freeze structure. The next day, the samples were heated at 55°C for 20 minutes in a glass beaker placed in a water bath.

[0135] The comparison of pure agar, pure alginate, and agar / alginate composite gels after immersion in protein solution is as follows. Both agar and agar-alginate gels were relatively firm gels, whereas the alginate gel was a relatively soft gel. The complex agar-alginate gel loaded with potato protein was slightly larger than the potato protein-loaded agar gel, and the latter appeared to have shrunk more than the former. After heat treatment at approximately 55°C, the samples became significantly lighter and firmer. To test frying performance at the same temperature, the protein-loaded gels were placed in the same frying pan for the same period of time ( Fig. 7a (Reference). The agar-alginate mixed gel maintained its shape better during heating, whereas the agar gel and alginate gel shrank significantly.

[0136] After frying, the samples were placed on a cutting board, and the difference between the agar and the agar-alginate hybrid was observed again. Fig. 7b(Reference): Protein-loaded complex agar-alginate gels maintained their shape better than agar or alginate alone. Additionally, in cross-section, protein-loaded complex agar-alginate gels exhibited a more attractive structure than protein-loaded gels made of individual hydrocolloids. This demonstrates that adding alginate to agar produces a gel with better heat resistance than agar alone, resulting in a more stable structure that maintains its fibrous structure when heated in a frying pan.

[0137] The directional frozen agar-alginate hybrid gel was imaged using an optical microscope (before protein loading). The photograph shows aligned elongated channels (side view) and a cross-section. Fig. 3a In the cross-section, it can be observed that the channels of the polymer gel are mostly uninterrupted and extend to channels reaching hundreds of microns in length, forming a mold for the fibrous structure. Fig. 3b ) shows that the channel diameter is about 50 to about 200 microns, is slightly elongated, and intersects with high-density 'lamellae' of polysaccharides.

[0138] These results demonstrate that complexes or hybrid gels can favorably improve specific product characteristics compared to non-complexes produced from a single hydrocolloid. It will be understood that complexes can be prepared from two or more starting components. It will be understood that this complex is not limited to alginate and agar, and that in practice, many such combinations are possible.

[0139] Construction of larger or more complex megastructures

[0140] More complex fibrous meat-like foodstuffs are produced by creating complex macrostructures through a lamination process that generates multiple layers of hydrocolloid / hybrid hydrocolloid / protein plus hydrocolloid gel, each of which is separated into thinner interstitial layers using protein / starch / hydrocolloid / oil-in-water (O / W) emulsion / solid particles (e.g., titanium dioxide, protein, calcium carbonate, starch) / combination of these to mimic the connective tissue of meat / fish.

[0141] In this process, a desired number of hydrogels to be included in the laminated structure are prepared. The steps include preparing an interstitial layer made of a material selected to mimic the connective tissue of meat and / or fish, applying an interstitial material to the surface of one of the first hydrocolloidal gels, placing a second hydrocolloidal gel on top of the interstitial layer, and repeating the steps until a desired number of individual hydrocolloidal gels are laminated together. Typically, the thickness of the interstitial layer will be uniform, but it will be understood that not all of them need to have the same thickness.

[0142] Example #2 - Layered Hydrocolloid Gel

[0143] A gel was formed by pouring alternating layers of agar and an agar-protein mixture. The two solutions were prepared separately, heated to 85°C for 15 minutes, and cooled to 70°C. The solutions were poured into a container to form layers ranging from approximately 0.25 cm to 2 cm in thickness. Between pouring each layer, the temperature of the previous layer was cooled for approximately 60 seconds for thin layers and 120 seconds for thick layers to increase the viscosity of the solution and prevent the layers from mixing during pouring. In this case, the optimal temperature for each layer was found to be approximately 42°C.

[0144] The resulting layered structure was left overnight at 4°C to complete the gelation of the interstitial layer. Accordingly, the macrostructure was all directionally frozen at once, and subsequently, the directionally frozen macrostructure was injected with protein by thawing the directionally frozen stacked structure in a protein solution, for example as previously described, but was not limited thereto. The protein is dispersed across all hydrogel layers of the stack despite the interstitial layer having different formulations.

[0145] Non-limiting examples of hydrocolloid gel layers include using alternating layers of hydrocolloid gel; one forming a myotome (muscle fiber) and the other forming a myocommata (white interstitial connective tissue).

[0146] After directional freezing, the layers may alternate between fibrous and non-fibrous characteristics throughout the structure, such as incorporating particulate matter like protein particles into the interstitial layer, which negatively affects the fiber-forming ability. Fig. 4a and 4b (Reference). Therefore, it is possible to control the fibrous properties of the laminated product. In the resulting laminated product, the various gel layers adhere to each other, but ( Fig. 4c (Reference), the fibrous layers break apart from each other under stress before breaking apart internally, mimicking a "flaky" texture.

[0147] Variations of this include a 3D-printable mold that mimics the visual form of a whole cut of meat or fish with a space / dividing plate where connective tissue / fat layers are located ( Fig. 5a , 5b and 5cIt may involve the use of (see reference). After adding the hydrocolloid gel to the mold, the gel is cured and then removed from the mold. Once removed, the space or gap in the superstructure where the connective tissue / fat layer separator was located is filled with a liquid connective tissue formulation, and a single macrostructure is produced upon setting of the connective tissue forming gel. This macrostructure is then directionally frozen, and proteins are injected according to any process previously described. Various additives, such as lipids and other flavor components, may be added through the interstitial layer, possibly through an oil-in-water (O / W) emulsion, and / or through the main gel layer.

[0148] protein gel Freeze in a directional manner The texture Process of producing different meat or fish imitations

[0149] Various food-like products with different textures can be produced using a protein gel (not a hydrocolloid gel) and then directionally frozen as previously disclosed. This still produces protein fibers, but using a hydrocolloid gel allows for different textures to be obtained. All other steps for producing the final food product are the same as in the case of the hydrocolloid gel discussed above.

[0150] Example #3 - Textured food-like products

[0151] A solution of 12 wt% protein, 50 mM NaCl, and pH 7 was heated at approximately 80°C for about 30 minutes to produce a thermosetting gel (a protein gel made by heating a heat-gelling protein solution). The sample was cooled in a refrigerator to approximately 4°C. The protein gel was directionally frozen until completely frozen and then allowed to thaw at room temperature. After thawing, fibrous / fragmentary structures were observed ( Fig. 7c(Reference). Proteins that may be used to produce a protein gel include, but are not limited to, any one or any combination of whey protein, soy protein, potato protein, Rubisco protein, lemna protein, rice protein, almond protein, egg protein, oat protein, flaxseed protein, Euglena protein, Schizochitrium protein, mung bean protein, pea protein, recombinant mammalian whey, cultured mammalian whey, recombinant egg albumin, cultured egg albumin, recombinant gelatin or collagen, cultured gelatin or collagen, canola protein, lupin protein, fava bean protein, wheat protein, lentil protein, amaranth protein, peanut protein, peony seed protein, pumpkin seed protein, chickpea protein, sunflower seed protein, safflower seed protein, mustard seed protein, chlorella protein, and spirulina protein.

[0152] single biopolymer or biopolymer After freezing the solution of the mixture in a directional manner, inject it together with a single biopolymer or a mixture of biopolymers.

[0153] Those skilled in the art will understand that the first biopolymer solution may be a hydrocolloid solution, a protein solution, or a mixed protein hydrocolloid solution. The second biopolymer solution may be a hydrocolloid solution, a protein solution, or a mixed protein hydrocolloid solution.

[0154] Protein and hydrocolloid A directional freeze of the solution containing all The texture Process of producing different meat or fish imitations

[0155] A complex composed of hydrocolloid and protein can be produced and subjected to directional freezing. The resulting complex food analog forms a more fibrous texture than a pure protein-infused protein gel or a protein-infused hydrocolloid gel. After directional freezing, aligned elongated ice crystals can be replaced with protein using one of the methods described above.

[0156] Example #4 - Hydrocolloid and Protein Complex 1

[0157] In this example, a gel is produced using a blend of canola and potato proteins, sodium alginate, CaCO3, and GDL. A 20 wt% protein solution is prepared and stored overnight at 4°C. Sodium alginate is dissolved in the solution at a concentration of 1 wt%. A solution corresponding to 15 mM CaCO3 is dispersed for 20 minutes, followed by the dissolution of a solution corresponding to 30 mM GDL for 5 minutes. The mixture is then degassed in an ultrasonic bath for 5 minutes and poured into a mold on a cooling plate at -15°C. The completely frozen sample is stored at -18°C for 24 hours, followed by thawing at 4°C for 24 hours. The thawed fiber food-like product is then cooked to obtain a texture visually similar to chicken ( Fig. 8 ).

[0158] single biopolymer or biopolymer mixture gel After freezing with a specific orientation, inject with a single biopolymer or a mixture of biopolymers.

[0159] Those skilled in the art will understand that the biopolymer gel may be a hydrocolloid gel, a protein gel, or a mixed protein hydrocolloid gel. The biopolymer solution may be a hydrocolloid solution, a protein solution, or a mixed protein hydrocolloid solution.

[0160] Protein and hydrocolloid Contains all gel Directional freezing The texture Process of producing different meat or fish imitations

[0161] A complex composed of hydrocolloid and protein can be produced and subjected to directional freezing. The resulting complex food analog forms a fibrous texture distinct from pure protein-infused protein gel or protein-infused hydrocolloid gel. After directional freezing, aligned elongated ice crystals can be replaced with protein using one of the methods described above.

[0162] Example #5 - Hydrocolloid and Protein Complex 2

[0163] In this embodiment, a gel is produced by mixing a 20 wt% hydrolyzed rice protein solution with a 4 wt% agar solution in a 1:1 ratio at 85°C. The homogeneous mixture is cooled to gel and then frozen aromatically. The gel is then placed overnight at 4°C in a protein solution containing 12 wt% potato protein, 50 mM NaCl, and about 0.1 wt% coloring agent to melt the ice crystals and inject the protein solution into the aromatic frozen structure. The next day, the sample was heated in a glass beaker placed in a water bath at about 55°C for about 20 minutes. The resulting product was a fibrous structure.

[0164] production of the skin layer

[0165] After producing fibrous meat-like foodstuffs, immersing sheets of algae (e.g., laver) in an alginate solution or an alginate-oil emulsion can produce an algae-hydrocolloid composite film similar to animal / fish skin layers. Fig. 6 (Reference), layer this over fibrous meat-like foodstuffs, gel the alginate solution, and then partially dry the resulting gel. A non-limiting method for gelling the mixture is to immerse it in a 2 wt% calcium chloride solution for about 2 minutes. Products containing skin can be packaged with the skin dry or moist. In either case, the skin becomes somewhat moist as it balances out over time.

[0166] The above examples of skin layers produced from a mixture of algae and an alginate solution or an alginate-oil emulsion are merely exemplary and non-limiting. Skin layers may be made of various materials including plant proteins, carrageenan, furcellaran, and konjac to provide some examples.

[0167] color change

[0168] If the composition of the protein solution is optimized to match the color Fig. 9 As shown, there is a significant change in color and opacity before and after heat treatment (i.e., from 'raw' to 'cooked'), which improves the realistic appearance of material pieces, such as meat, being cooked. In this case, the image on the left shows the appearance before cooking, and after frying in a pan, the fibrous gel shrinks and brightens as shown in the image on the right. Fig. 10 It shows that the realistic appearance of meat-like material pieces is improved while frying in a pan. Fig. 11 It shows a translucent, uncooked product. Changes in color and opacity occur due to at least partial denaturation and subsequent aggregation of proteins. When aggregates larger than the wavelength of visible light are formed, light is scattered, making the appearance more opaque. This color undergoes chemical changes during the cooking process, which can lead to the same changes in appearance and / or opacity.

[0169] Food coloring agents

[0170] To obtain fibrous meat-like foodstuffs having a final color similar to the meat products being mimicked, various food coloring agents may be mixed with proteins, and this mixture may replace elongated ice crystals. For example, to create a salmon-like product having the typical pink color of raw salmon, coloring agents including but not limited to carotenoids, astaxanthin, lycopene, bixin, anthocyanin, Shaflo yellow, lutein, curcumin, capsanthin, capsorubin, norbixin, curcominoids, turmeric, phycocyanin, melanoidin, and betalain may be used. For beef, coloring agents including but not limited to hemoglobin, myoglobin, anthocyanin, pomegranate juice extract, beet juice extract, and betalain may be used.

[0171] raw fiber meat substitutes

[0172] Although the production of fibrous meat-like foodstuffs has been described as involving a step of gelling at least some proteins, it will be understood that "raw fibrous meat-like foodstuffs" for shipping may be produced in which no proteins are gelled at all during the production of protein-infused hydrocolloids. This process involves the step of preparing an ingestible hydrocolloid gel composed of one or more different ingestible hydrocolloids, followed by directional freezing that induces the formation of aligned elongated ice crystals, thereby forming a directional frozen hydrocolloid gel having aligned elongated channels where the aligned elongated ice crystals are located. Then, the ice crystals are replaced with ingestible proteins to produce a protein-infused hydrocolloid gel. After the production of the protein-infused hydrocolloid gel, an ingestible substance that serves to prevent leakage of proteins from the protein-infused hydrocolloid gel is introduced into the protein-infused hydrocolloid gel to produce raw fibrous meat-like foodstuffs. These raw fibrous meat-like foodstuffs are packaged for shipping.

[0173] Non-limiting examples of ingestible substances introduced into protein-infused hydrocolloid gels to prevent protein leakage include pH, salts, heat treatment, chemical crosslinking, enzymatic crosslinking, gelling hydrocolloid injections such as sodium alginate, curdlan, and methylcellulose, or the application of hydrocolloid coatings such as calcium gelling alginate solutions.

[0174] The step of producing a protein-infused hydrocolloid gel by replacing aligned slender ice crystals with ingestible protein and adding an ingestible substance to the protein-infused hydrocolloid gel, which serves to prevent protein leakage, can be performed using the same steps discussed above to create a gelled version of some protein.

[0175] The end consumer may be designed to cook the product for consumption, or alternatively, consume the fibrous meat-like food products raw. Non-limiting examples of such raw fibrous meat-like food products include, but are not limited to, sushi or other raw seafood products.

[0176] Biopolymer solutions and dispersions

[0177] In some embodiments of producing the fibrous meat analogue described herein, the biopolymer solution and dispersion are gelled separately from the protein. In some embodiments, the biopolymer solution and dispersion are gelled before replacing the ice crystals with the ingestible protein and / or hydrocolloid. In one embodiment, the gelation of the biopolymer solution and dispersion is achieved by the same suitable conditions as the gelation of the ingestible protein.

[0178] In some embodiments, the biopolymer solution and dispersion are gelled at the same type or stage as the directional freezing. In one example, alginate was dissolved in water at room temperature, and then agar was added. To completely dissolve the agar, this solution was heated to 85°C. Then, this heated solution was partially cooled to 60°C, at which point a CaCO3 / GDL solution was added. This partially cooled solution with added CaCO3 / GDL was poured onto the frozen surface of a mold to be completely directionally frozen. The directionally frozen sample was placed in an immersion solution and maintained at 4°C overnight inside the mold.

[0179] In some embodiments, the biopolymer solution and dispersion comprise a hybrid hydrocolloid solution, wherein one hydrocolloid is gelled prior to the second hydrocolloid. In one embodiment, the first hydrocolloid is gelled using a gelling agent that gels only the first hydrocolloid, and then the biopolymer is directionally frozen. Subsequently, the second hydrocolloid is thawed in a gelling agent that gels the second hydrocolloid before injecting the ingestible protein. For example, an agar-alginate solution was prepared by dry blending agar and alginate powder at various concentrations and then adding them to water. This solution was heated to 90°C, poured into a mold, and cured. At this stage, the agar gels. The agar-alginate gel was placed on a freezing surface to allow directional freezing. The frozen sample was placed in a cooled (< 7°C) CaCl2 solution (>0.1 wt%) and kept in an ice bath overnight to allow the alginate to gel.

[0180] The specific embodiments described above are illustrated by way of example, and it should be understood that various modifications and alternative forms are possible. The claims are not intended to be limited to the specific forms disclosed, but rather should be understood to encompass all modifications, equivalents, and alternatives within the spirit and scope of the present disclosure.

[0181] Implementation Example A

[0182] 1. A manufacturing process for a fibrous meat substitute, comprising the step of forming a directional frozen biopolymer gel (frozen polysaccharide hydrogel) having aligned channels in which the directional elongated ice crystals are located by applying an ingestible biopolymer gel, such as a polysaccharide hydrogel, to directional freezing that induces the formation of aligned elongated ice crystals; and the step of producing a protein-infused biopolymer gel (protein-infused polysaccharide hydrogel) by immersing the frozen biopolymer (frozen ingestible polysaccharide hydrogel) in a solution containing at least one ingestible soluble heat-gelpable protein to thaw the directional frozen biopolymer gel (frozen ingestible polysaccharide hydrogel) having aligned channels, thereby melting the aligned elongated ice crystals at a temperature lower than the gelation temperature of the soluble heat-gelpable protein and replacing them with at least one ingestible soluble heat-gelpable protein, wherein the protein loading amount varies depending on the immersion time; A process comprising the step of heating a protein-infused biopolymer gel (protein-infused ingestible polysaccharide hydrogel) at a temperature higher than the gelation temperature of at least one ingestible soluble heat-gelling protein to produce protein fibers and form a fibrous meat-like food product.

[0183] 2. In Embodiment 1, the process comprises at least one ingestible soluble heat gelling protein comprising: i) an ingestible soluble heat gelling protein in which the concentration of the ingestible soluble heat gelling protein in a solution containing at least one ingestible soluble heat gelling protein is in the range of about 0.5 to about 30%; or ii) a mixture of an ingestible soluble heat gelling protein and a non-heat gelling protein.

[0184] 3. In Embodiment 1, the ingestible biopolymer gel (ingestible polysaccharide hydrogel) has a melting temperature higher than the gelation temperature of an ingestible soluble heat-gelling protein.

[0185] 4. In Embodiment 1, the ingestible soluble heat-gelling protein is any one or a combination of whey protein isolate (WPI), soy protein, potato protein isolate, Rubisco protein, mung bean protein, and pea protein.

[0186] 5. In Embodiment 1, the solution containing at least one ingestible soluble heat-gelling protein further comprises an ingestible non-heat-gelling protein and a heat-inducing agent that causes gelation of the ingestible non-heat-gelling protein as the temperature rises, the process

[0187] 6. In Embodiment 1, the step of heat-treating the ingestible soluble heat-gelling protein-infused biopolymer gel (polysaccharide hydrogel) is performed at a solution temperature in the range of about 40°C to about 150°C.

[0188] 7. In Embodiment 5, the process comprises a heat-inducing agent including a salt, an enzyme, a pH modifier, or a combination thereof.

[0189] 8. In Embodiment 5, the process wherein the heat-inducing agent is an enzyme microencapsulated within a meltable coating.

[0190] 9. In Embodiment 1, the edible biopolymer gel (edible polysaccharide hydrogel) is selected from the group consisting of agar, fermented gelatin, alginate, curdlan, kappa-carrageenan, kappa-2-carrageenan and iota-carrageenan, fucelleran, starch, modified starch, dextrin, konjac glucomannan, gellan gum, and a combination of xanthan gum, guar gum, locust bean gum and tara gum.

[0191] 10. A process according to Embodiment 1, wherein the solution containing at least one ingestible soluble heat-gelling protein comprises an aqueous solution or an aqueous dispersion.

[0192] 11. In Embodiment 1, the process wherein at least one ingestible soluble heat-gelling protein is a mixture comprising an ingestible heat-gelling protein and an ingestible non-heat-gelling protein; and the solution containing at least one ingestible soluble heat-gelling protein comprises about 15 to about 25 weight % of protein.

[0193] 12. A process in which, in Embodiment 1, the concentration of at least one ingestible soluble heat-gelling protein in the solution is in the range of about 10 to about 30 weight%.

[0194] 13. In Embodiment 1, the process wherein the solution containing at least one ingestible soluble heat-gelling protein has a temperature of about 1°C to about 60°C.

[0195] 14. A process in Embodiment 1, wherein the protein loading amount is further varied by changing the volume ratio of an ingestible biopolymer gel (ingestible polysaccharide hydrogel) and a solution containing at least one ingestible soluble heat-gelling protein.

[0196] 15. In Embodiment 1, the step of directionally freezing the ingestible biopolymer gel (ingestible polysaccharide hydrogel) is performed by contacting the ingestible biopolymer gel (ingestible polysaccharide hydrogel) with a substrate that has been pre-cooled at a temperature of about -2°C to about -196°C.

[0197] 16. In Embodiment 1, the process comprises an ingestible biopolymer gel (ingestible polysaccharide hydrogel) comprising a kappa-carrageenan hydrogel.

[0198] 17. In Embodiment 1, the ingestible biopolymer gel (ingestible polysaccharide hydrogel) is a kappa-carrageenan hydrogel having a modulus in the range of about 100 to about 5000 Pascals.

[0199] 18. In Embodiment 1, the ingestible biopolymer gel (ingestible polysaccharide hydrogel) is an agar hydrogel having an agar concentration in the range of about 0.1% to about 15% by weight.

[0200] 19. A process according to Embodiment 1, wherein the solution containing at least one ingestible soluble heat-gelling protein further comprises an ingestible supplement that diffuses into aligned channels.

[0201] 20. In Embodiment 10, the aqueous solution or aqueous dispersion comprises a flavoring agent, a taste stimulant, an emulsifier, a preservative, a coloring agent, a pH modifier, a texture modifier, or a combination thereof.

[0202] 21. In Embodiment 19, the process comprises an ingestible supplement comprising an emulsion of an ester of omega-3, omega-6, omega-9 fatty acids or a combination thereof.

[0203] 22. In Embodiment 19, the ingestible supplement is ascorbic acid (vitamin C), thiamine, riboflavin, niacin, vitamin B6 (pyridoxine, pyridoxal, and pyridoxamine), flacin, vitamin B 12 A process comprising water-soluble vitamins including biotin and pantothenic acid.

[0204] 23. In Embodiment 19, the process wherein the ingestible supplement comprises an ingestible mineral.

[0205] 24. In Embodiment 19, the process wherein the ingestible supplement comprises a water-insoluble vitamin.

[0206] 25. In Embodiment 19, the process wherein the ingestible supplement comprises an antioxidant.

[0207] 26. In Embodiment 1, the step of directionally freezing an ingestible biopolymer gel (ingestible polysaccharide hydrogel) and inducing the formation of aligned elongated ice crystals comprises: a step of bringing the ingestible biopolymer gel (ingestible polysaccharide hydrogel) into contact with a pre-cooled substrate to provide directional freezing in one direction; or a step of placing the ingestible biopolymer gel (ingestible polysaccharide hydrogel) between two pre-cooled substrates, wherein the directional freezing proceeds from opposite directions.

[0208] 27. A process according to Embodiment 2, wherein, in a mixture of a heat-gelling protein and a non-heat-gelling protein, the concentration of the ingestible heat-gelling protein in a solution containing at least one ingestible soluble heat-gelling protein is in the range of about 2 to about 10 weight%, and the remainder is a non-heat-gelling protein comprising a total of 25 weight% of the protein mixture.

[0209] Example B of implementation

[0210] 1. A process for manufacturing a fibrous meat-like product, comprising the steps of: preparing an edible hydrocolloid gel composed of one or more different edible hydrocolloids and water; applying an directional freezing process to the edible hydrocolloid gel to induce the formation of aligned slender ice crystals to form an directional freezing hydrocolloid gel having aligned slender channels in which the aligned slender ice crystals are located; replacing the aligned slender ice crystals with an edible protein to produce a protein-infused hydrocolloid gel; and applying the protein-infused hydrocolloid gel to conditions suitable for gelling at least a portion of the edible protein to create a protein gel within the aligned channels to form a fibrous meat, poultry, or seafood-like food product.

[0211] 2. In Embodiment 1, the hydrocolloid gel is a polysaccharide hydrogel.

[0212] 3. In Embodiment 1, the hydrocolloid gel is general gelatin, recombinant gelatin, or a combination of both.

[0213] 4. A process in which, in Embodiment 1, the ingestible protein is a mixture of a gelling protein and a non-gelling protein.

[0214] 5. A process in which, in Embodiment 1, the ingestible protein is a gelling protein.

[0215] 6. In Embodiment 1, the ingestible protein is a mixture of an ingestible heat-gelling protein and a non-heat-gelling protein, and the condition suitable for gelling at least some of the ingestible heat-gelling protein comprises the step of heating the protein-infused hydrocolloid gel to a temperature that enables gelling of at least some of the heat-gelling protein.

[0216] 7. In Embodiment 1, the process wherein at least a portion of the ingestible protein is an ingestible heat-gelling protein, and conditions suitable for gelling the ingestible heat-gelling protein include the step of heating the protein-infused hydrocolloid gel to induce denaturation of at least a portion of the heat-gelling protein.

[0217] 8. In Embodiment 7, the protein-injected hydrocolloid gel is heat-treated at a temperature in the range of about 40°C to about 75°C to induce gelation at a temperature that varies according to the gelation temperature of the protein.

[0218] 9. In Embodiment 6, the process comprises an ingestible heat-gelling protein comprising one or more different types of ingestible heat-gelling proteins, one or more types of non-heat-gelling proteins, and one or more types of non-gelling proteins.

[0219] 10. In Embodiment 1, the conditions suitable for gelling at least a portion of the ingestible protein include the step of infiltrating a salt into a protein-infused hydrocolloid gel, wherein the salt is selected to induce gelation of at least a portion of the ingestible protein.

[0220] 11. In Embodiment 10, the process wherein the salt is infiltrated into the protein-infused hydrocolloid gel by injecting the salt solution into the protein-infused hydrocolloid gel.

[0221] 12. A process in which, in Embodiment 10, the salt is a crystalline solid that is infiltrated into the protein-infused hydrocolloid gel by adding the salt to the surface of the protein-infused hydrocolloid gel, then solubilized by any available water present in the protein-infused hydrocolloid, and diffused into the protein-infused hydrocolloid gel.

[0222] 13. In Embodiment 10, the process wherein the protein-infused hydrocolloid gel is brought into contact with a concentrated salt solution diffused into the protein-infused hydrocolloid gel, so that the salt is infiltrated into the protein-infused hydrocolloid gel, and thereby the concentration of the salt solution must be sufficient to allow gelation of the protein, and the required concentration varies depending on the protein type and the salt type.

[0223] 14. In Embodiment 10, the salt is any one of the sulfate, citrate, ascorbate, acetate, sorbate, lactate, tartrate, gluconate, and phosphate salts of sodium (Na), potassium (K), calcium (Ca), and magnesium (Mg), and any combination thereof.

[0224] 15. A process according to Embodiment 1, wherein the condition suitable for gelling at least some of the ingestible proteins comprises the step of adjusting the pH of the protein-injected hydrocolloid gel to a value suitable for inducing gelling of at least some of the ingestible proteins.

[0225] 16. In Embodiment 15, the pH is adjusted by adding a pH modifier suitable for food in liquid or solution form, or by adding a soluble pH modifier in solid form.

[0226] 17. In Embodiment 16, the pH modifier is any one or a combination of acetic acid, hydrochloric acid, ascorbic acid, malic acid, formic acid, tartaric acid, citric acid, glucono-delta lactone, sodium hydroxide, potassium hydroxide, and calcium hydroxide.

[0227] 18. In Embodiment 1, the conditions suitable for gelling at least some of the ingestible proteins include the step of infiltrating a solution containing an enzyme-based crosslinking agent into a protein-injected hydrocolloid gel, wherein the enzyme-based crosslinking agent is selected to induce gelation of at least some of the ingestible proteins.

[0228] 19. In Embodiment 18, the enzyme crosslinking agent comprises any one or a combination of translutaminase (EC 2.3.2.13), sorbase A (EC 3.4.22.70), tyrosinase (EC 1.14.18.1), laccase (EC 1.10.3.2), peroxidase (EC 1.11.1.x), lysyl oxidase (EC 1.4.3.13) and amine oxidase (EC 1.4.3.6).

[0229] 20. In Embodiment 1, the conditions suitable for gelling at least a portion of the ingestible protein include the step of inducing gelling of the at least a portion of the ingestible protein by pressure treating the protein-injected hydrocolloid gel.

[0230] 21. In Embodiment 20, the protein-infused hydrocolloidal gel food is sealed and placed in a tightly sealed compartment containing a liquid and pressurizing the liquid.

[0231] 22. In Embodiment 1, the conditions suitable for gelling at least some of the ingestible proteins include the step of infiltrating a solution containing a chemical crosslinking agent into a protein-infused hydrocolloid gel, wherein the chemical crosslinking agent is selected to induce gelation of at least some of the ingestible proteins.

[0232] 23. In Embodiment 22, the chemical crosslinking agent is any one or a combination of glutaraldehyde, tannin, genipin, and fumigation solution.

[0233] 24. In Embodiment 1, the conditions suitable for gelling at least a portion of the ingestible protein include the step of inducing gelling of the at least a portion of the ingestible protein by irradiating the protein-injected hydrocolloid gel with radiation of a wavelength and intensity suitable for the protein injection, thereby inducing cross-linking of the protein.

[0234] 25. In Embodiment 1, the step of replacing aligned elongated ice crystals with an ingestible protein comprises the step of thawing an aromatic freeze-drying hydrocolloid gel by immersing the ice crystals to be replaced with the ingestible protein in a solvent containing the ingestible protein having a temperature suitable for melting, thereby producing a protein-infused hydrocolloid gel.

[0235] 26. In Embodiment 25, the step of thawing the directional frozen hydrocolloid gel comprises adjusting the temperature of a solvent containing an ingestible gelling protein to a range from the melting point of the solvent in the hydrocolloid gel to the melting point of the hydrocolloid gel, and the step of replacing aligned elongated ice crystals with the ingestible protein comprises adjusting the temperature of the solvent containing the ingestible protein to a range from the freezing point of the solvent containing the protein solution to the gelation initiation denaturation temperature of at least some of the ingestible proteins.

[0236] 27. In Embodiment 26, the step of thawing the aromatic freeze-drying hydrocolloid gel is performed at about 0°C to about 85°C.

[0237] 28. In Embodiment 26, the step of replacing aligned elongated ice crystals with an ingestible protein is performed between about 0°C and about 45°C.

[0238] 29. In Embodiment 25, the solvent is a non-aqueous solvent suitable for food in which an ingestible protein is dissolved.

[0239] 30. In Embodiment 29, the solvent is any one or a combination of acetic acid, formic acid, ethanol, methanol, propanol, and a mixture of these with water.

[0240] 31. A process in which, in Embodiment 25, the solvent is an aqueous solution in which an ingestible protein is dissolved or dispersed.

[0241] 32. In Embodiment 31, the aqueous solution containing the ingestible protein has a temperature of about 1°C to about 99°C.

[0242] 33. A process according to Embodiment 31, wherein the aqueous solution containing the ingestible protein has a temperature of about 99°C to about 130°C and applies a pressure in the range of about 0 to 1.7 bar to the thawed hydrocolloid gel in a self-pressurized closed container.

[0243] 34. In Embodiment 1, the step of replacing aligned elongated ice crystals with an ingestible protein comprises the step of applying a directional freeze-drying hydrocolloid gel to conditions suitable for sublimating elongated ice crystals in the presence of an ingestible gelling protein.

[0244] 35. In Embodiment 34, the step of applying a directional freeze-drying hydrocolloid gel to conditions suitable for sublimating elongated ice crystals comprises the step of applying the directional freeze-drying hydrocolloid gel to a vacuum to sublimate the ice, immersing the sublimated hydrocolloid gel in a solution containing an edible protein, and injecting the solution containing the edible protein into the sublimated hydrocolloid gel.

[0245] 36. In Embodiment 1, the step of replacing aligned elongated ice crystals with an edible protein comprises the step of freeze-drying an aromatic freeze-hydrocolloid gel to remove substantially all water, and then immersing the dried gel in a solution containing an edible protein.

[0246] 37. In Embodiment 1, the step of replacing aligned elongated ice crystals with an edible protein comprises the step of applying a directional freeze hydrocolloid gel to conditions suitable for inducing the evaporation of ice to remove substantially all ice, and then immersing the dried gel in a solution containing an edible protein.

[0247] 38. Method according to Embodiment 1, wherein the ingestible protein is an animal protein.

[0248] 39. A method according to Embodiment 35, wherein the animal protein comprises a recombinant animal protein.

[0249] 40. Method according to Embodiment 1, wherein the ingestible protein is any one or a combination of plant-based, bacterial, fungal, and algal types.

[0250] 41. In Embodiment 40, the fungal-based protein comprises yeast.

[0251] 42. Method according to Embodiment 40, wherein the algae are either macroalgae and microalgae or a combination thereof.

[0252] 43. A method according to Embodiment 1, wherein the ingestible gelling protein is any one or any combination of animal protein, recombinant protein, cultured protein, plant protein, bacterial protein, fungal protein, and algal protein, all of which are suitable for food.

[0253] 44. The method of Embodiment 1, wherein the ingestible protein is any one or any combination of whey protein, soy protein, potato protein, Rubisco protein, lemna protein, rice protein, almond protein, egg protein, oat protein, flaxseed protein, Euglena protein, Schizochitrium protein, mung bean protein, pea protein, recombinant mammalian whey, cultured mammalian whey, recombinant egg albumin, cultured egg albumin, recombinant gelatin or collagen, cultured gelatin or collagen, canola protein, lupin protein, fava bean protein, wheat protein, lentil protein, amaranth protein, peanut protein, peony seed protein, pumpkin seed protein, chickpea protein, sunflower seed protein, safflower seed protein, mustard seed protein, chlorella protein, and spirulina protein.

[0254] 45. Method according to Embodiment 1, wherein the edible protein in the fibrous meat-like food product is present in a range of about 5% by weight to about 35% by weight, and the hydrocolloid is present in a range of about 0.2% by weight to about 10% by weight.

[0255] 46. ​​Method according to Embodiment 1, wherein the edible protein in the fibrous meat-like food product is present in a range of about 10% by weight to about 30% by weight, and the hydrocolloid is present in a range of about 0.5% by weight to about 8% by weight.

[0256] 47. A method according to Embodiment 1, wherein the edible protein in the fibrous meat-like food product is present in a range of about 10% by weight to about 20% by weight, and the hydrocolloid is present in a range of about 1% by weight to about 5% by weight.

[0257] 48. Method according to Embodiment 6, wherein the edible protein in the fibrous meat-like food product is present in a range of about 5% by weight to about 35% by weight, and the hydrocolloid is present in a range of about 0.2% by weight to about 10% by weight.

[0258] 49. A method according to Embodiment 6, wherein the edible protein in the fibrous meat-like food product is present in a range of about 10% by weight to about 30% by weight, and the hydrocolloid is present in a range of about 0.5% by weight to about 8% by weight.

[0259] 50. A method according to Embodiment 6, wherein the edible protein in the fibrous meat-like food product is present in a range of about 10% by weight to about 20% by weight, and the hydrocolloid is present in a range of about 1% by weight to about 5% by weight.

[0260] 51. Method according to Embodiment 1, wherein the ingestible gelling protein is a mixture of an ingestible heat-gelling protein and a non-gelling protein to provide an added protein content.

[0261] 52. A method according to Embodiment 51, wherein the total amount of ingestible protein in the fibrous meat-like food product is in the range of about 5% by weight to about 50% by weight, and the hydrocolloid is in the range of about 0.2% by weight to about 10% by weight.

[0262] 53. A method according to Embodiment 51, wherein the total amount of ingestible protein in the fibrous meat-like food product is in the range of about 10% by weight to about 30% by weight, and the hydrocolloid is in the range of about 0.5% by weight to about 8% by weight.

[0263] 54. A method according to Embodiment 51, wherein the total amount of ingestible protein in the fibrous meat-like food product is present in the range of about 15% by weight to about 25% by weight, and the hydrocolloid is present in the range of about 1% by weight to about 5% by weight.

[0264] 55. In Embodiment 51, the maximum amount of protein present is 25 weight%, the minimum amount of ingestible heat-gelling protein in the mixture is 2 weight%, and the maximum amount of non-heat-gelling protein is 23 weight%.

[0265] 56. A method according to Embodiment 51, wherein the maximum amount of protein present is 25 wt%, the intermediate minimum amount of ingestible heat-gelling protein in the mixture is 8 wt%, and the maximum amount of non-heat-gelling protein is 17 wt%.

[0266] 57. A method according to Embodiment 51, wherein the maximum amount of protein present is 25 wt%, the intermediate minimum amount of ingestible heat-gelling protein in the mixture is 10 wt%, and the maximum amount of non-heat-gelling protein is 15 wt%.

[0267] 58. A method according to Embodiment 1, further comprising the step of controlling the diameter of aligned elongated channels by controlling the temperature gradient of the entire material to change the speed of the directional freezing process, wherein the diameter of the protein fiber is proportional to the diameter of the aligned elongated channels.

[0268] 59. A method according to Embodiment 58, wherein the diameter of the aligned elongated channels is controlled to provide a protein fiber having a diameter in the range of about 20 to about 200 microns.

[0269] 60. Method according to Embodiment 1, wherein the ingestible hydrocolloid gel is a composite ingestible hydrocolloid gel composed of one or more different types of ingestible hydrocolloids.

[0270] 61. Method of Embodiment 60, wherein two or more different types of hydrocolloids are at least one type of polysaccharide hydrocolloid, gelatin, or recombinant gelatin.

[0271] 62. A method according to Embodiment 60, wherein the composite ingestible hydrocolloid gel is produced from a homogeneous mixture of two or more different types of hydrocolloids.

[0272] 63. In Embodiment 60, the composite ingestible hydrocolloid gel has a layered structure in which alternating layers are made of different hydrocolloids or hydrocolloid blends.

[0273] 64. In Embodiment 61, the composite ingestible hydrocolloid gel has a layered structure in which alternating layers are made of the same hydrocolloid or hydrocolloid blend.

[0274] 65. A method according to Embodiment 25, further comprising the step of applying a hydrocolloid gel, which is ingestible in the absence of protein, to multiple cycles of directional freezing and thawing.

[0275] 66. A method according to Embodiment 25, further comprising the step of applying a hydrocolloid gel ingestible in the presence of protein to multiple cycles of directional freezing and thawing.

[0276] 67. A method according to Embodiment 1, further comprising the step of producing a mixture of an agar and an alginate solution with an alginate-oil emulsion, gelling the mixture to produce a skin layer, partially drying the skin layer, and then layering the skin layer onto a fibrous meat-like food product to produce a layer mimicking the skin layer of meat or fish.

[0277] 68. The method of Embodiment 1 further comprises the step of producing a plurality of protein-infused hydrocolloid gels of a predetermined thickness, comprising: a) a step of preparing an interstitial layer made of a material selected to mimic the connective tissue of meat and / or fish, wherein the interstitial material is applied to the surface of one of the protein-infused hydrocolloid gels; b) a step of placing another protein-infused hydrocolloid gel on top of the interstitial layer; and c) a step of repeating steps a) and b) until the plurality of protein-infused hydrocolloid gels are stacked together.

[0278] 69. In Embodiment 68, the interstitial layer of a material selected to mimic the connective tissue of meat and / or fish comprises any one of a protein, a hydrocolloid, an oil-in-water emulsion, a solid particle, a fat, and an oleogel, or a combination thereof.

[0279] 70. In Embodiment 69, the method wherein the solid particles comprise titanium dioxide, protein, calcium carbonate, and any one or a combination of starch, solid fat crystals, and algae.

[0280] 71. A process for producing a fibrous meat-like product, comprising the steps of: applying an edible protein gel to directional freezing that induces the formation of aligned elongated ice crystals to form a directional frozen protein gel having aligned channels in which the aligned elongated ice crystals are located; replacing the aligned elongated ice crystals with an edible protein to produce a protein-infused protein gel; and applying the protein-infused protein gel to conditions suitable for gelling at least a portion of the edible protein to create protein fibers within the aligned channels to form a fibrous meat-like food product.

[0281] 72. The method of Embodiment 71, wherein the ingestible protein is any one or any combination of whey protein, soy protein, potato protein, Rubisco protein, Lemna protein, rice protein, almond protein, oat protein, flaxseed protein, Euglena protein, Schizochitrium protein, mung bean protein, pea protein, recombinant whey, cultured whey, recombinant egg albumin, cultured egg albumin, recombinant gelatin or collagen, cultured gelatin or collagen, canola protein, lupin protein, fava bean protein, wheat protein, lentil protein, amaranth protein, peanut protein, peony seed protein, pumpkin seed protein, chickpea protein, sunflower seed protein, safflower seed protein, mustard seed protein, chlorella protein, and spirulina protein.

[0282] 73. A method according to Embodiment 71, wherein the ingestible protein is made from the same ingestible protein constituting the ingestible protein gel.

[0283] 74. A method according to Embodiment 71, wherein the ingestible protein replacing the ice crystal comprises a mixture of a gelling protein and a non-gelling protein.

[0284] 75. The method of Embodiment 71, wherein the ingestible protein comprises a mixture of a gelling protein and a non-gelling protein.

[0285] 76. Method according to Embodiment 71, wherein the ingestible protein gel is a composite ingestible protein gel comprising a mixture of different proteins.

[0286] 77. A method according to Embodiment 71, further comprising the step of increasing the gel strength of the protein gel by applying a protein gel that is ingestible in the absence of protein to multiple cycles of directional freezing and thawing.

[0287] 78. A method according to Embodiment 71, further comprising the step of applying an ingestible protein gel in the presence of protein to multiple cycles of directional freezing and thawing to increase the gel strength of the protein gel as well as the protein content of the protein gel.

[0288] 79. A process for manufacturing a fibrous meat-like product, comprising: a step of preparing a composite edible gel composed of one or more different types of edible hydrocolloids and one or more different types of edible proteins; a step of applying the composite edible gel to directional freezing that induces the formation of aligned elongated ice crystals to form a directionally frozen composite gel having aligned channels in which the aligned elongated ice crystals are located; a step of producing a protein-infused composite edible gel by replacing the aligned elongated ice crystals with any one or a combination of edible proteins, hydrocolloids, and composites; and a step of applying the protein-infused composite edible gel to conditions suitable for gelling at least a portion of the edible proteins to generate protein fibers in the aligned channels to form a fibrous meat-like food product.

[0289] 80. A method according to Embodiment 71, further comprising the step of applying a protein-injected complex ingestible gel in the absence of protein to multiple cycles of directional freezing and thawing.

[0290] 81. The method of Embodiment 71, further comprising the step of applying a protein-infused complex ingestible gel in the presence of protein to multiple cycles of directional freezing and thawing to increase not only the gel strength of the protein-infused complex ingestible gel but also the protein content of the protein-infused complex ingestible gel.

[0291] 82. In Embodiment 1, the step of replacing aligned elongated ice crystals with an ingestible protein to produce a protein-infused hydrocolloid gel comprises the step of replacing the aligned elongated ice crystals with a mixture of the ingestible protein and the hydrocolloid.

[0292] 83. In Embodiment 71, the step of replacing aligned elongated ice crystals with ingestible protein to produce a protein-infused protein gel comprises the step of replacing the aligned elongated ice crystals with a mixture of ingestible protein and hydrocolloid.

[0293] 84. In Embodiment 79, the step of replacing aligned elongated ice crystals with ingestible protein to produce a protein-infused hydrocolloid gel comprises the step of replacing the aligned elongated ice crystals with a mixture of ingestible protein and hydrocolloid.

[0294] 85. A method according to Embodiment 1, wherein the step of preparing an edible hydrocolloid gel composed of one or more different edible hydrocolloids comprises the step of adding a coloring agent during the preparation of the edible hydrocolloid gel, or the step of replacing aligned elongated ice crystals with a mixture of edible protein and a coloring agent, wherein the coloring agent is selected to impart color to the fibrous meat-like food product such that the fibrous meat-like food product reflects the actual color of the meat product that is the edible meat-like food product.

[0295] 86. In Embodiment 85, the coloring agent is selected from the group consisting of carotenoids, beta-carotene, astaxanthin, lycopene, bixin, anthocyanin, betalain, hemoglobin, myoglobin, beet juice extract, Shaflo yellow, lutein, curcumin, capsanthin, capsorubin, norbixin, anthocyanin, curcominoid, turmeric, phycocyanin, and melanoidin.

[0296] 87. In Embodiment 67, the step of creating a layer mimicking the skin layer of meat or fish comprises adding a taste stimulant and a coloring agent to the mixture to provide the skin layer with a shape and taste mimicking the actual food that the fibrous meat-like food mimics.

[0297] 88. A method according to Embodiment 1, wherein a single or group of hydrocolloids, or a solution of a single or group of hydrocolloids and a single or group of proteins undergoes concomitant directional freezing and gelation to induce the formation of aligned elongated ice crystals, thereby forming a directional freezing gel having aligned elongated channels in which the aligned elongated ice crystals are located.

[0298] 89. A method according to Embodiment 1, wherein the ice crystal is replaced with a solution or dispersion containing a protein and a hydrocolloid.

[0299] 90. In Embodiment 1, the step of replacing slender ice crystals comprises the step of replacing slender ice crystals with a mixture of protein and a coloring agent, wherein the coloring agent is selected to provide a predetermined color to a fibrous meat-like food product.

[0300] 91. In Embodiment 1, the process comprises the step of preparing an ingestible product by preparing a mixture of one or more different ingestible hydrocolloids, water, and an ingestible protein, and the step of the ingestible hydrocolloid gel undergoing directional freezing, wherein the ingestible hydrocolloid gel composed of one or more different ingestible hydrocolloids, water, and protein undergoes directional freezing.

[0301] 92. A fibrous meat-like food product produced according to the method of Embodiment 1.

[0302] 93. A fibrous meat-like food product according to Embodiment 92, comprising packaging the fibrous meat-like food product to form a food product for delivery to a consumer so that the consumer can cook it.

[0303] 94. Fiber meat-like food products produced according to the method of paragraph 71.

[0304] 95. A fibrous meat-like food product according to Embodiment 94, comprising packaging the fibrous meat-like food product to form a food product for delivery to a consumer so that the consumer can cook it.

[0305] 96. A fibrous meat-like food product produced according to the method of Embodiment 79.

[0306] 97. A fibrous meat-like food product according to Embodiment 96, comprising packaging the fibrous meat-like food product to form a food product for delivery to a consumer so that the consumer can cook it.

[0307] 98. A fibrous edible protein-rich food-like product that can be cooked, comprising an ingestible protein-infused hydrocolloid gel, wherein the protein in the fibrous edible protein-rich food-like product is present in a range of about 2% by weight to about 50% by weight and the hydrocolloid is present in a range of about 0.2% by weight to about 10% by weight.

[0308] 99. In Embodiment 98, the edible protein-rich food-like product of fiber is present in a range of about 10% by weight to about 30% by weight, and the hydrocolloid is present in a range of about 0.5% by weight to about 8% by weight.

[0309] 100. A product according to Embodiment 98, wherein the edible protein in the fiber-based edible protein-rich food-like product is present in a range of about 15% by weight to about 25% by weight, and the hydrocolloid is present in a range of about 1% by weight to about 5% by weight.

[0310] 101. In Embodiment 98, the fibrous edible protein-rich food-like product is a product that is any one of fibrous mammalian meat, poultry, or seafood-like foodstuffs.

[0311] 102. In Embodiment 98, the fibrous edible protein-rich food-like product further comprises a skin layer formed of an ingestible ingredient selected to provide an appearance and taste that mimics the food product mimicked by the fibrous edible protein-rich food-like product.

[0312] 103. A product according to Embodiment 98, characterized in that the fibrous edible protein-rich food-like product has a translucent appearance and changes from translucent to opaque upon cooking.

[0313] 104. A process for producing a fibrous meat analog, comprising: preparing an ingestible biopolymer gel, solution, or dispersion composed of one or more ingestible proteins and / or hydrocolloids and water; applying the ingestible biopolymer gel, solution, or dispersion to directional freezing that induces the formation of aligned slender ice crystals to form a directional frozen gel or solution having aligned slender channels in which the aligned slender ice crystals are located; replacing the aligned slender ice crystals with the ingestible proteins and / or hydrocolloids to produce a protein and / or hydrocolloid-infused gel; and applying the ingestible proteins and / or hydrocolloid-infused gel to conditions suitable for gelling at least a portion of the ingestible proteins and / or hydrocolloids to produce a protein and / or hydrocolloid gel within the aligned channels to form a protein-containing fibrous meat analog.

[0314] 105. A process for producing a fibrous meat-like food product, comprising the steps of: preparing an edible hydrocolloid gel composed of one or more different edible hydrocolloids; applying directional freezing to the edible hydrocolloid gel to induce the formation of aligned slender ice crystals to form a directional frozen hydrocolloid gel having aligned slender channels in which the aligned slender ice crystals are located; replacing the aligned slender ice crystals with an edible protein to produce a protein-infused hydrocolloid gel; exposing the protein-infused hydrocolloid gel to a preparation that acts to prevent leakage of protein from the protein-infused hydrocolloid gel; and packaging the fibrous meat-like food product for distribution.

[0315] 106. In Embodiment 105, the agent acting to prevent leakage of protein comprises any one or a combination of a pH modifier, a salt, heat treatment, a chemical crosslinking agent, an enzymatic crosslinking agent, injection of a gelled hydrocolloid, and application of a hydrocolloid coating to the protein-injected hydrocolloid gel.

[0316] 107. In Embodiment 105, the step of replacing aligned slender ice crystals with an edible protein comprises replacing the aligned slender ice crystals with a mixture of an edible protein, a taste stimulant, and a coloring agent to impart the appearance and taste of a raw seafood product to a fibrous meat-like food.

Claims

Claim 1 A method for producing a fibrous meat substitute comprising: a) preparing an ingestible biopolymer gel, solution, or dispersion composed of one or more ingestible proteins and / or hydrocolloids and water; b) directionally freezing the biopolymer gel, solution, or dispersion to induce the formation of aligned elongated ice crystals, thereby forming a directionally frozen biopolymer gel, solution, or dispersion having aligned elongated channels in which the aligned elongated ice crystals are located; c) replacing the aligned elongated ice crystals with ingestible proteins and / or hydrocolloids to produce an injected gel; and d) gelling at least a portion of the ingestible proteins and / or hydrocolloids to create gelled proteins and / or hydrocolloids within the aligned channels to form a fibrous food product. Claim 2 The method of claim 1, wherein the ingestible biopolymer gel, solution, or dispersion comprises: (i) a hydrocolloid gel, solution, or dispersion comprising one or more different ingestible hydrocolloids and water; (ii) a protein gel, solution, or dispersion comprising one or more different ingestible proteins and water; or (iii) a composite gel, solution, or dispersion comprising one or more different ingestible hydrocolloids and one or more different ingestible proteins; and water. Claim 3 A method according to claim 1, wherein the ingestible protein and / or hydrocolloid of steps a) and c) are the same or different. Claim 4 The method according to claim 1, wherein the ingestible hydrocolloid comprises one or more of ordinary and / or recombinant gelatin, agar, alginate, curdlan, kappa-carrageenan, kappa-2-carrageenan and iota-carrageenan, fucelleran, starch, modified starch, seaweed extract, dextrin, konjac glucomannan, methylcellulose, pectin, gellan gum, xanthan gum, guar gum, locust bean gum, gum arabic, tara gum, or polysaccharides. Claim 5 In claim 1, the ingestible protein is i) gelling protein, non-gelling protein, or a combination thereof; ii) cultured protein; animal protein including recombinant animal protein, plant protein, bacterial protein, fungal protein including yeast protein, algal protein, or a combination thereof; or iii) a method comprising any one or any combination of mammalian whey protein, casein or caseinate, soybean protein, potato protein, Rubisco protein, lemna protein, rice protein, almond protein, egg protein, oat protein, flaxseed protein, Euglena protein, Schizochitrium protein, mung bean protein, pea protein, recombinant mammalian whey, cultured mammalian whey, recombinant egg albumin, cultured egg albumin, recombinant gelatin or collagen, cultured gelatin or collagen, canola protein, lupin protein, fava bean protein, wheat protein, lentil protein, amaranth protein, peanut protein, moringa seed protein, pumpkin seed protein, chickpea protein, sunflower seed protein, safflower seed protein, mustard seed protein, chlorella protein and spirulina protein. Claim 6 The method of claim 1, wherein step c) comprises: (i) thawing by immersing a directional frozen biopolymer gel, solution, or dispersion in a solvent, or in a solvent at a temperature that melts the ice crystals containing the ingestible protein and / or hydrocolloid of step c); (ii) freeze-drying the directional frozen biopolymer gel, solution, or dispersion to remove substantially all water, and then immersing the dried gel in the solution containing the ingestible protein and / or hydrocolloid of step c); (iii) evaporating the ice crystals and then immersing the dried gel in the solution containing the ingestible protein and / or hydrocolloid of step c); or (iv) placing one end of the injected gel under vacuum to extract the ice crystals and drawing the ingestible protein and / or hydrocolloid of step c) into an aligned elongated channel at the other end of the injected gel. Claim 7 A method according to claim 1, wherein step c) comprises the step of thawing or thawing in multiple cycles a directional frozen biopolymer gel, solution, or dispersion. Claim 8 The method of claim 1 further comprises the step of controlling the diameter of an aligned elongated channel by controlling a temperature gradient of the entire material to change the speed of the directional freezing method, wherein the diameter of the gelling protein within the aligned elongated channel is proportional to the diameter of the aligned elongated channel, or the diameter of the aligned elongated channel is controlled to provide an elongated gelling protein having a diameter in the range of 20 to 500 microns. Claim 9 The method of claim 1, wherein the biopolymer gel, solution, or dispersion is a solution or dispersion, and the method further comprises: (i) a step of gelling a solution or dispersion that has been directionally frozen prior to step c); (ii) a step of inducing gelling of the solution or dispersion by immersing it in a solution prior to step c); or (iii) a step of gelling the solution or dispersion simultaneously with directional freezing. Claim 10 In claim 9, the biopolymer solution or dispersion comprises a first and second hydrocolloid or agar-alginate solution, and the method comprises the steps of gelling the first hydrocolloid or agar, directionally freezing the biopolymer, followed by gelling the second hydrocolloid or gelling the alginate by immersing it in a calcium chloride solution, and replacing the ice crystals with an ingestible protein. Claim 11 In claim 1, step d) comprises the following conditions: (i) heat treatment of the injected gel, wherein the ingestible protein comprises at least a heat-gelling protein; (ii) infiltrating the injected gel with a salt or ion, wherein the salt is selected to induce gelation of at least some of the ingestible protein and / or hydrocolloid, or the infiltrating of the salt comprises contacting the injected gel with a salt solution of a sufficient concentration to enable gelation of at least some of the ingestible protein and / or hydrocolloid, or the salt is any one of the sulfates, citrates, chlorides, carbonates, ascorbates, acetates, sorbates, lactates, tartrates, gluconates, and phosphates of sodium (Na), potassium (K), calcium (Ca), and magnesium (Mg), and any combination thereof; (iii) adjusting the pH of the injected gel to a value that causes gelation of at least some of the ingestible protein and / or hydrocolloid. or adjusting the pH of the injected gel to a value that causes gelation of at least some of the ingestible proteins and / or hydrocolloids, wherein the pH adjustment comprises adding a food-safe pH modifier, said pH modifier comprising acetic acid, hydrochloric acid, ascorbic acid, malic acid, formic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucono-delta lactone, sodium hydroxide, potassium hydroxide, calcium hydroxide, or a combination thereof; (iv) infiltrating the injected gel with a crosslinking agent-containing solution, said crosslinking agent selected to induce gelation of at least some of the ingestible proteins and / or hydrocolloids, said crosslinking agent being a chemical crosslinking agent comprising glutaraldehyde, tannin, genipin, liquid smoke, or a combination thereof, said crosslinking agent being transglutaminase (EC 2.3.2.13), sorbase A (EC 3.4.22.70), tyrosinase (EC 1.14.18.1), laccase (EC 1.10.3.2), peroxidase (EC 1.11.1.x), lysyl oxidase (EC 1.A method comprising: (v) an enzyme-based crosslinking agent comprising 4.3.13), amine oxidase (EC 1.4.3.6), or a combination thereof; (vi) pressure treatment of the injected gel to induce gelation of at least some of the ingestible proteins and / or hydrocolloid; and / or (vi) inducing gelation of the at least some of the ingestible proteins by irradiating the injected gel to induce crosslinking of the proteins. Claim 12 The method of claim 1, wherein the ingestible biopolymer gel, solution, or dispersion has multiple layers, or has multiple layers, wherein the alternating layers are made of the same or different biopolymer or biopolymer blend. Claim 13 A method according to claim 12, further comprising the step of producing a mixture of an agar and an alginate solution with an alginate-oil emulsion and gelling the mixture to produce a skin layer, thereby producing a layer that mimics the skin layer of meat or fish. Claim 14 The method of claim 1 further comprises the steps of producing a plurality of protein-infused biopolymer gels, each having a predetermined thickness, and preparing an interstitial layer made of a material selected to mimic the connective tissue of meat and / or fish, wherein the plurality of protein-infused biopolymer gels are laminated and attached to the interstitial layer, and the interstitial layer comprises a material selected to mimic the connective tissue of meat and / or fish, comprising any one or a combination of protein, hydrocolloid, oil-in-water emulsion, solid particles, fat, and oleogel, and the interstitial layer comprises a material selected to mimic the connective tissue of meat and / or fish, comprising solid particles, wherein the solid particles comprise any one or a combination of titanium dioxide, protein, calcium carbonate, starch, solid fat crystals, and algae. Claim 15 The method of claim 1, comprising: i) adding a coloring agent while preparing a biopolymer gel, solution, or dispersion; or ii) replacing aligned elongated ice crystals with a mixture comprising a) a second ingestible protein and / or hydrocolloid and b) a coloring agent or a taste stimulant; wherein the coloring agent comprises carotenoids, beta-carotene, astaxanthin, lycopene, bixin, anthocyanins, betalain, hemoglobin, myoglobin, beet juice extract, Shaflo yellow, lutein, curcumin, capsanthin, capsorubin, norbixin, anthocyanins, curcominoids, turmeric, phycocyanins, melanoidins, or a combination thereof. Claim 16 A method for manufacturing a fibrous meat-like product, comprising: a step of forming a directional frozen biopolymer gel having aligned channels in which the directional elongated ice crystals are located by applying an ingestible biopolymer gel to directional freezing that induces the formation of aligned elongated ice crystals; a step of producing a protein-infused biopolymer gel by immersing the frozen biopolymer in a solution containing at least one ingestible soluble heat-gelling protein to thaw the directional frozen biopolymer gel having aligned channels, thereby melting the aligned elongated ice crystals at a temperature lower than the gelation temperature of the soluble heat-gelling protein and replacing them with at least one ingestible soluble heat-gelling protein; and a step of forming a fibrous meat-like food product by heating the protein-infused biopolymer gel at a temperature higher than the gelation temperature of at least one ingestible soluble heat-gelling protein to produce protein fibers. Claim 17 The method of claim 16, wherein the ingestible biopolymer gel is a) a hydrocolloid gel comprising one or more different ingestible hydrocolloids and water; b) a protein gel comprising one or more different ingestible proteins and water; or c) i) at least two different ingestible hydrocolloids, ii) at least two different ingestible proteins, or iii) one or more different ingestible hydrocolloids and one or more different ingestible proteins; and a composite gel comprising water. Claim 18 In claim 16, the biopolymer gel comprises one or more of polysaccharides, ordinary and / or recombinant gelatin, agar, fermented gelatin, alginate, curdlan, kappa-carrageenan, kappa-2-carrageenan and iota-carrageenan, fucelleran, starch, modified starch, dextrin, konjac glucomannan, pectin, methylcellulose, gellan gum, xanthan gum, guar gum, locust bean gum, gum arabic, and tara gum. Claim 19 A method according to claim 16, comprising varying the immersion time of a frozen biopolymer to control the protein loading amount, or varying the immersion time of a frozen biopolymer to control the protein loading amount, wherein the protein loading amount is further varied by varying the volume ratio of an ingestible biopolymer gel to a solution containing at least one ingestible soluble heat-gelling protein. Claim 20 In claim 16, the method comprises at least one ingestible soluble heat gelling protein comprising i) an ingestible soluble heat gelling protein in which the concentration of the ingestible soluble heat gelling protein in a solution containing at least one ingestible soluble heat gelling protein is in the range of about 0.5 to about 30%; or ii) a mixture of an ingestible soluble heat gelling protein and a non-heat gelling protein, wherein the ingestible biopolymer gel has a melting temperature higher than the gelation temperature of the ingestible soluble heat gelling protein. Claim 21 In claim 16, the step of thawing the aromatic frozen hydrocolloid gel comprises adjusting the temperature of a solvent containing an ingestible gelling protein to a range from the melting point of the solvent in the hydrocolloid gel to the melting point of the hydrocolloid gel, and the step of replacing aligned elongated ice crystals with the ingestible protein comprises adjusting the temperature of the solvent containing the ingestible protein to a range from the freezing point of the solvent containing the protein solution to the gelation initiation denaturation temperature of at least some of the ingestible protein; or the step of thawing the aromatic frozen hydrocolloid gel is performed at 0°C to 85°C, or at 0°C to 45°C. Claim 22 In claim 16, the solution containing at least one ingestible soluble heat-gelling protein further comprises an ingestible non-heat-gelling protein and a heat-inducing agent, wherein the heat-inducing agent causes gelation of the ingestible non-heat-gelling protein as the temperature rises, or wherein the heat-inducing agent comprises i) a salt, an enzyme, a pH modifier, or a combination thereof; or ii) an enzyme microencapsulated within a meltable coating. Claim 23 In claim 16, the solution containing at least one ingestible soluble heat-gelling protein comprises i) an aqueous solution or an aqueous dispersion, ii) a temperature of 1°C to 60°C, or iii) further comprises an ingestible supplement that diffuses into aligned channels, wherein the ingestible supplement is ascorbic acid (vitamin C), thiamine, riboflavin, niacin, vitamin B6 (pyridoxine, pyridoxal, and pyridoxamine), flacin, vitamin B12 12 A water-soluble vitamin comprising biotin, pantothenic acid, and combinations thereof; or an emulsion of an ester of omega-3, omega-6, omega-9 fatty acids or a combination thereof; an ingestible mineral; and / or an antioxidant, or iv) further comprising a flavoring agent, a taste stimulant, an emulsifier, a preservative, a coloring agent, a pH modifier, a texture modifier, or a combination thereof. Claim 24 A method according to claim 16, wherein the step of directionally freezing the ingestible biopolymer gel is performed by contacting the ingestible biopolymer gel with a substrate pre-cooled at a temperature of -2°C to -196°C. Claim 25 The method of claim 16, wherein the ingestible biopolymer gel is i) a kappa-carrageenan hydrogel having a modulus in the range of 100 to 5000 Pascals; or ii) an agar hydrogel having an agar concentration in the range of 0.1% to 15% by weight. Claim 26 In claim 16, the step of directionally freezing an ingestible biopolymer gel and inducing the formation of aligned elongated ice crystals comprises: a step of bringing the ingestible biopolymer gel into contact with a pre-cooled substrate to provide directional freezing in one direction; or a step of placing the ingestible biopolymer gel between two pre-cooled substrates, wherein the step of directional freezing proceeds from opposite directions. Claim 27 The method of claim 20, wherein the concentration of the ingestible heat-gelling protein in a solution containing at least one ingestible soluble heat-gelling protein in a mixture of a heat-gelling protein and a non-heat-gelling protein is in the range of 2 to 10 weight%, or 2 to 15%, or 2 to 20%, and the remainder is a non-heat-gelling protein constituting 25 weight% of the total protein mixture. Claim 28 In claim 16, the step of heat-treating the ingestible soluble heat-gelling protein-infused biopolymer gel is performed at a solution temperature in the range of 40°C to 150°C. Claim 29 A method according to claim 16, further comprising the step of exposing the injected gel to a preparation that acts to prevent leakage of protein from the injected gel, wherein the preparation comprises any one or a combination of a pH modifier, a salt, a heat treatment, a chemical crosslinking agent, an enzymatic crosslinking agent, injection of a gelling hydrocolloid, and application of a hydrocolloid coating to the protein-injected hydrocolloid gel. Claim 30 A fibrous meat-like food product produced by the method of any one of paragraphs 1 to 29, wherein the fibrous mammalian meat, poultry, or seafood-like food product. Claim 31 In claim 30, the ingestible protein is present in the food in a range of i) 2% to 50% by weight, 5% to 50% by weight, 5% to 35% by weight, 10% to 30% by weight, 15% to 25% by weight, or 10% to 20% by weight, and ii) the hydrocolloid is present in the food in a range of 0.2% to 10% by weight, 0.5% to 8% by weight, or 0.5% to 5% by weight. Claim 32 A food product according to claim 31, wherein the edible protein comprises a mixture of edible heat-gelling protein and non-gelling protein to provide an added protein content, wherein the maximum amount of protein present is 25 wt%, 10 wt%, or 8 wt%, the minimum amount of edible heat-gelling protein in the mixture is 2 wt%, and the maximum amount of non-heat-gelling protein is 23 wt%, 17 wt%, or 15 wt%. Claim 33 delete Claim 34 delete Claim 35 delete Claim 36 delete Claim 37 delete Claim 38 delete Claim 39 delete Claim 40 delete Claim 41 delete Claim 42 delete Claim 43 delete Claim 44 delete Claim 45 delete Claim 46 delete Claim 47 delete Claim 48 delete Claim 49 delete Claim 50 delete Claim 51 delete Claim 52 delete Claim 53 delete Claim 54 delete Claim 55 delete Claim 56 delete Claim 57 delete Claim 58 delete Claim 59 delete Claim 60 delete Claim 61 delete

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