A production method for processed meat product substitutes based on duckweed protein and seaweed hydrocolloids.

Abstract

The invention relates to the production of plant-based processed meat substitutes. Specifically, it presents a method for producing plant-based alternatives to processed meat products such as meatballs, sausages, and nuggets, using a combination of duckweed protein and seaweed-derived carrageenan, agar, and alginate hydrocolloids. By combining the natural binding, texturing, and moisture-retaining properties of duckweed protein and seaweed hydrocolloids, the invention enables the production of processed meat substitutes with a meat-like fibrous texture and balanced nutritional value, without the use of synthetic binders such as methylcellulose.

Description

BASED ON DUCK LEMON PROTEIN AND SEAWEED HYDROCOLLOIDS PRODUCTION METHOD OF PROCESSED MEAT PRODUCTS SUBSTITUTE 5 Technical Field to Which the Invention Relates The invention relates to the production of plant-based processed meat substitutes. Specifically, the invention involves water. such as lentil protein and seaweed-derived carrageenan, agar, and alginate. a combination of hydrocolloids in processed meat products such as meatballs, sausages and nuggets A method for producing 10 plant-based alternatives is presented. The invention relates to water. Lentil protein and seaweed hydrocolloids are natural binders and tissue enhancers. and by combining moisture retention properties, synthetic binders such as methylcellulose processed meat without added ingredients, with a fibrous texture similar to meat and balanced nutritional value. It enables the production of substitute products. 15 State of the Art In recent years, increasing environmental concerns, the growing importance placed on animal welfare, and healthy living have led to... The rise of lifestyle trends has led to a shift towards plant-based alternatives to processed meat products. Interest in processed meat products such as meatballs, sausages, and nuggets has increased significantly. 20 plant-based alternatives, similar to traditional products in both taste and texture, innovative food produced with plant-based ingredients instead of animal components. These are their products. The production of these products involves many stages, both scientifically and technologically. It includes and represents one of the fastest developing fields of food technology: plant-based meat. In the production of alternatives, the selection of suitable protein sources is of primary importance. 25. Typically high in protein content, such as soy, peas, wheat gluten, and lentils. Plant-based raw materials are preferred. These proteins are the basic components of plant-based products. It forms the structure and is used to provide a texture similar to meat products. Protein Isolation and concentration techniques yield high-purity protein from these raw materials. This makes it possible to obtain it. For example, soy protein has both high bioavailability and Due to its functional properties, it is one of the most preferred protein sources. In addition, alternative protein sources such as chickpeas and broad beans are also increasingly popular. It is used. Extrusion technology plays a critical role in obtaining a meat-like texture. It plays a role. During the extrusion process, the processing of proteins under heat and pressure results in fibrous and It creates a chewable structure. This process allows plant-based products to retain the characteristic fibrous texture of meat. 1 It allows it to acquire a structure similar to its texture. Additionally, freeze-drying and starch... Other techniques, such as modification, also enhance the textural properties of plant-based alternatives. It is feasible to develop products that suit consumers' tastes. Extensive research is being conducted in the fields of food engineering and chemistry to produce it. 5. Taste and aroma profiles also play an important role in the development of plant-based alternatives. Yeast extracts and plant extracts are used to mimic the unique taste and aroma of meat products. Ingredients such as extracts and natural flavorings are used. Specifically, the Maillard reaction. Chemical processes such as these are used to impart rich and complex flavors to plant-based products. It is applied. In addition, spice blends and marination techniques affect the flavor profile of the products. 10. You can improve it even more. Products that increase nutritional value and are beneficial to health. Presenting is also an important consideration in the development of plant-based alternatives. This is a factor. For example, these products contain micronutrients such as vitamin B12, iron, and zinc. the addition of plant-based products makes them nutritionally closer to meat products. This provides health benefits. In addition, using raw materials with high fiber content in the products 15. The benefits can be enhanced. The low levels of trans fats and saturated fats in these products This makes it attractive to consumers who embrace a healthy lifestyle. Plant-based. Sustainability is also an important motivating factor in the production of alternatives. The environmental impacts of the livestock sector, particularly greenhouse gas emissions, water consumption, and Issues such as deforestation have contributed to the increased demand for plant-based products. 20. Producing these products leaves a lower carbon footprint compared to traditional meat production. and ensures more efficient use of natural resources. Furthermore, in the production of these products... the absence of risk of animal abuse, and ethical concerns for consumers. This is a significant advantage. The development of plant-based products such as meatballs, sausages, and nuggets. It also presents some challenges in terms of consumer perception and acceptance. Traditional meat The taste, texture, and appearance of 25 products are important criteria for consumers, and plant-based products... Alternatives need to successfully mimic these characteristics. Therefore, food The industry is constantly developing new technologies to meet consumer expectations. It develops formulations. The binding agents in meat products affect the product. to ensure structural integrity, increase water retention capacity and after cooking 30 is used to maintain stability. However, in the current technology used Binders present both technical and health-related problems, and the final product This can negatively affect its quality. 2 Methylcellulose, gluten, soy protein, egg white, starch derivatives, and guar gum. Cellulose is the most commonly used binder in current industrial applications. Its derivatives gel with heat during cooking; this gelling process occurs in a fibrous, meat-like product. This can lead to structural degradation. This situation occurs at high temperatures, affecting structural integrity. 5. This can cause defects and tissue inconsistencies. When products are cooked, The gel-like texture created by methylcellulose provides the natural chewing sensation of meat-like products. This can have negative effects. Methylcellulose is a polymer that is relatively difficult to digest, and It can cause gastrointestinal problems (such as reflux, indigestion, and constipation). Methylcellulose does not add any nutritional value to the product. In this context, the product Although it contains 10 ingredients, it has the potential to improve the nutritional profile of the product. is insufficient. Gluten, on the other hand, is a common allergen and is avoided by individuals with celiac disease. It is very risky to consume. Furthermore, in recent years, individuals who prefer a healthy lifestyle... It avoids gluten. The wide range of meat substitute products is crucial for market penetration. It needs to appeal to a specific consumer base. However, gluten use can cause allergic reactions. There are 15 reasons why gluten can limit the prevalence of meat substitute products. Although its binding properties are strong, the product should have a high-quality, meat-like texture. This makes it difficult to imitate the texture of high-quality meats due to their flexibility. This makes things more difficult, especially in products like meatballs, where undesirable results like hardness and crispness are achieved. This can lead to various consequences. Soy protein is also known to be a common allergen. 20 This situation has negative consequences for food safety and consumer acceptance of products. This can create problems. Additionally, excessive use of soy in plant-based diets can be problematic for vegan individuals. This can lead to a decrease in dietary diversity. Soy protein, tofu in meat substitutes. This can result in a similar texture and taste. This situation is related to the product ingredients. It requires the use of sweeteners and masking agents. Starch-based binders. At high temperatures of 25 degrees, excessive gelling can occur. This situation affects the structure of the products. This can cause spoilage. This situation results in products becoming excessively soft after cooking. or leads to having a slippery texture. Starch derivatives, low It has a protein content and makes a significant contribution to the nutritional profile of processed meat-like products. It does not. Hydrocolloids like guar gum are dense due to their water-retaining capacity. It has a 30-unit structure. However, this density gives the products a processed meat-like texture. It can spoil the texture. This can create an excessively slippery or gel-like consistency. Guar gum, locust bean gum, and xanthan are used in the current technique. Some hydrocolloids, such as gum, are structurally problematic except at certain usage rates (10% - 30%). It is not strong enough to ensure its integrity, which can lead to the products falling apart or 3 This can cause it to break down. Duckweed protein, especially from the Lemna minor species. It is a source of plant-based protein. Duckweed is known for its rapid growth and high yield. It is an aquatic plant notable for its protein content. Its protein content is approximately 35% of its dry weight. Reaching 45 makes it an ideal option for plant-based protein production. (Nutrient) Rich in essential amino acids, this protein is a good source of these nutrients. It is balanced and stands out as a vegan, environmentally friendly alternative. In animal feed and Its use in the food sector is increasing. Duckweed requires little water and space. As a sustainable source of protein, it contributes to global food security. 10. In the known state of the art, as stated in patent document number KR102276311B1 Made from soy-based proteins and vegetables, without the use of animal products. The aim is to produce alternative sausages with meat-like physical properties and ingredients. Concentrated soy protein, textured vegetable protein, textured soy. Protein sources such as protein, binders such as methylcellulose, gluten and gum arabic, and 15 additional ingredients such as coconut oil, corn oil, egg white powder, and emulsion stabilizers. Additives are used. This document mentions methylcellulose, gluten, and gum arabic. Synthetic binders have been used. In another known instance of the art, patent number WO2023126522A1 20 documents suggest using plant-based products like meat and seafood as alternatives to methylcellulose. This document aims to develop a clean, alternative binding system. It focuses on polysaccharides such as rubisco protein and pre-gelatinized starch. The document only proposes an alternative methylcellulose binder system for the product. The focus is not on providing nutritional benefits. 25 Another known case of the art is patent number WO2021142157A1. the document states that meat-like food products contain compositions of rendered fat. It aims to improve certain properties of this oil (for example, melting point, texture, flavor, stability resulting from factors such as fat profile and solidification behavior. The aim is to optimize 30 parameters. In this method, the binding oil This is achieved with base emulsions. 4 The limitations and inadequacies of current technological solutions, plant-based processed meat synthetic and natural binders used in current technology in the products processed meat inability to create the desired texture for products (meatballs, sausages, nuggets, etc.) and the desired inability to provide structural stability, low protein content of plant-based meat alternatives A value of 5 indicates the heat response of binders used in current industrial products. This can disrupt the fibrous structure of the product and create an undesirable gel-like feeling during chewing. Due to reasons such as the disadvantages it creates, there is a need for development in this field. It has been deemed necessary to do so. 10. Brief Description and Objectives of the Invention The invention relates to the production of plant-based processed meat substitutes. Specifically, the invention involves water. such as lentil protein and seaweed-derived carrageenan, agar, and alginate. a combination of hydrocolloids in processed meat products such as meatballs, sausages and nuggets A method for producing plant-based alternatives is presented. 15 One aim of the invention is to replace synthetic materials frequently used in processed meat product manufacturing methods. and to develop a natural and sustainable alternative to cellulose-derived binders. In this invention, seaweed hydrocolloids replace synthetic and cellulose-derived binders. By doing so, it acts as a natural and sustainable binder. 20 Another aim of the invention is a plant-based meat substitute with protein content. It is the development of this method. The duckweed protein isolate used in this method has high... It has protein content and nutritional value. 25 Another aim of the invention is to create a chewing gum similar to meat, in which the textural properties are improved. The goal is to develop a meat-like product that creates a sensation similar to meat. In this method... Specifically, cross-links formed with seaweed hydrocolloids and duckweed. Thanks to its high protein content, the products maintain their texture stability after cooking. It is preserved, and a chewing sensation is obtained. 30 5 Detailed Description of the Invention The invention relates to the production of plant-based processed meat substitutes. Specifically, the invention involves water. such as lentil protein and seaweed-derived carrageenan, agar, and alginate. a combination of hydrocolloids in processed meat products such as meatballs, sausages and nuggets A method for producing 5 plant-based alternatives is presented. In the invention, water lentil protein and seaweed-derived carrageenan, agar and alginate hydrocolloids by combining natural binding properties with synthetic binders such as methylcellulose a method that provides processed meat-like texture and high structural stability without the use of other methods It has been developed. In particular, cross-links formed with seaweed hydrocolloids and Thanks to the high protein content of 10 lentils, the products retain their protein after cooking. Tissue stability is preserved, and a chewing sensation is achieved. As mentioned in the invention... Duckweed protein; also known as Lemna minor or Lemnoideae. It is known that the invention involves seaweed hydrocolloids, synthetic and cellulose derivatives. By replacing binders, it functions as a natural and sustainable binder. Water Lentils, with their 15% protein content, are rich in plant-based protein, making the products nutritious. This increases its value. Avoiding chemical derivatives of methylcellulose improves the environment. It enhances sustainability and offers consumers a natural, healthy alternative. The production method of the substitute meat products that are the subject of the invention; 20 i. Preparation of duckweed protein isolate, ii. Preparation of carrageenan, agar and alginate seaweed hydrocolloids, iii. Adding prepared seaweed hydrocolloids to the duckweed protein solution. Obtaining a mixture by adding 15%-30%, 25 iv. Heat at 200-300 rpm at 40°C-50°C until homogeneity of the mixture is achieved. Mixing of hydrocolloids leads to protein binding and structural stability. ensuring its creation, v. oils, spices, or flavorings to enhance texture and flavor in the mixture the addition of extra contributions such as, 30 vi. High-pressure homogenization of the mixture under 100 MPa-200 MPa pressure. subjected to the process, vii. the mixture is poured into molds in the shape of meatballs, sausages or nuggets shaping, 6 viii. pre-baking by steaming or pre-baking after the product is placed in the molds using these methods, semi-steamed at a temperature of 200°C to 220°C for 5-10 minutes. cooking, ix. Meat substitute products obtained after pre-cooking should be stored between -30°C and -40°C. 5. Freezing for 30 minutes or more. It includes the steps involved in the process. 10. In an application of the invention, the method of producing the substitute for the meat products in question is (i) In step number [number], a known alkaline solution is used to prepare the duckweed protein isolate. Extraction and acid precipitation methods are used. In one application of the invention, in process step (i), duckweed protein isolate 15 preparation methods; - the proteins in duckweed biomass are first added to an alkaline solution. by dissolving the proteins and then lowering the pH to acidic levels. sedimentation, - the obtained protein isolate is separated from the liquid phase by centrifugation. 20 purification, he - dried at low temperatures between 40-60°C to achieve 70-80% protein content. to be brought into a stabilized powder form, - Mixing the isolated protein powder with water in a 1:3 ratio. - Bake the protein powder-water mixture at 45°C to 55°C until a homogeneous solution is formed. Mixing at a temperature range of 25°C and a speed of 250-350 rpm for 20-30 minutes. It includes the steps involved in the process. In one application of the invention, in process step (i), duckweed protein isolate The alkaline solution mentioned in the preparation method is sodium bicarbonate (NaHCO₃), 30 sodium carbonate (Na₂CO₃), calcium hydroxide (Ca(OH)₂) or potassium carbonate It is (K₂CO₃). 7 Carrageenan, agar, and alginate seaweed hydrocolloids are involved in the processing of meat. It is used to improve the binding properties in the production method of its substitute. Seaweed hydrocolloids will be used by sourcing products that are currently available on the market. 5. In one application of the method described in the invention, seaweed hydrocolloids are used in a known manner. It is obtained from seaweed through extraction methods. The meat substitute produced by the method described in the invention is a duckweed protein isolate, marine... algae hydrocolloids and water, vegetable oils, spices or fibers It contains 10 supporting components. In one application of the invention, the meat product substitute produced by this method is 45–60%. duckweed protein isolate, 15–30% seaweed hydrocolloids and water, plant-based. It contains 10–25% supporting ingredients, including oils, spices, or fibers. 15 In one application of the invention, the aforementioned seaweed hydrocolloids are carrageenan, agar and alginate. In one application of the invention, the aforementioned seaweed is processed using this method. 20 hydrocolloids consist of 50-70% carrageenan, 15-25% agar, and 15-25% alginate. The 40°C-50°C temperature range applied in this method protects both the protein and It increases the solubility and reactivity of hydrocolloids, which in turn increases binding and It optimizes stabilization processes. Hydrocolloids at lower temperatures. 25 may have less gelling capacity, and protein denaturation may occur at higher temperatures. Risks may arise. Duckweed protein solution and seaweed hydrocolloids. During the preparation of the mixture, duckweed protein and seaweed The bonding process of hydrocolloids is essentially the water retention and gel formation of hydrocolloids. It is based on their properties. This binding process involves hydrocolloids binding water to proteins. It is based on creating a network structure and this network providing structural stability to the product. It is based on the principle of enhancing texture, flavor, and stability in meat-like products. Some vegetable oils, spices, and flavorings may be added. These ingredients enhance the product's quality. It is used to improve taste and mouthfeel. Additionally, it provides natural fiber and protein. Texture-enhancing agents, with their components, are used to provide structural integrity to the mixture. 8 These additional materials can be added. These additional materials do not directly introduce a novelty in the invention, but rather improve the final product. These are general additives aimed at improving quality. In one application of the invention, the method in question uses seaweed hydrocolloid as When 5-alginate is used, cross-linking with calcium ions can be achieved. Calcium chloride solution is added to the mixture at a rate of 0.5% to 2% and heated at 200–300 rpm. It is stirred at high speed for 10-15 minutes. This process allows the alginate to bond with calcium ions. It reacts to enhance the fibrous texture and structural stability of the product. Cross-links prevent the product from falling apart after cooking. 10 The mixture described in the method is subjected to high pressure at 100 MPa to 200 MPa. Homogenization is the process of ensuring that proteins and hydrocolloids in the mixture are evenly distributed. It facilitates dispersion and promotes the formation of a fibrous, layered texture. The subject of the invention... In this method, the pre-cooking process stabilizes the internal structure of the products and ensures they are ready for the consumer. 15 ensures that the structural integrity is preserved during the cooking process. Pre-cooking Afterwards, the products are frozen and released to the market. Consumers can wait for the final cooking of the products. They can be consumed after processing them (baking, frying, etc.). This method keeps the products fresh and... ensuring stable freezing and storage, and the desired texture and consistency during cooking. It guarantees the preservation of the chewing sensation. The innovative aspect of the method described in the invention is that it contains water. 20 lentil protein and seaweed hydrocolloids (carrageenan, agar, alginate) plant-based meat substitute products without the use of synthetic binders through combination It is produced using natural ingredients. Unlike existing binders, these natural ingredients are both high in protein. It provides the necessary content and also increases the fibrous texture of the product, thus providing structural stability. Deniz The natural binding abilities of seaweed hydrocolloids ensure that products retain their binding capacity even after cooking. This ensures that the 25 pieces remain intact and have a meat-like texture. Furthermore, with this method... The products produced can be stored by freezing, which ensures a long shelf life and is sustainable. It offers a natural alternative. Duckweed protein and seaweed hydrocolloids. The combination of (carrageenan, agar, alginate) is innovative in plant-based processed meat products. It offers a solution. Duckweed protein is highly bioavailable and fast-growing. It is 30% and an environmentally sustainable resource, with a protein content of 70-80%. This protein isolate has a higher concentration compared to other plant-based protein sources. By providing solubility and water retention capacity, it creates a fibrous texture in meat-like products. This provides an advantage in terms of formation. Seaweed hydrocolloids, on the other hand, have hydrophilic structures. Thanks to this, it performs critical functions such as water retention, gel formation, and tissue stabilization. 9 The ability of hydrocolloids to cross-link with calcium ions is a key factor in cooking. By preserving the structural integrity of the product and preventing it from falling apart, it enhances the chewing sensation. It offers a meat-like experience in terms of taste. Duckweed protein and seaweed. The combination of hydrocolloids is based on protein-hydrocolloid interactions. It creates 5 synergies. Duckweed protein, with its high solubility and water-binding capacity. It is known that seaweed hydrocolloids form gels thanks to these properties. It increases its capacity. Hydrocolloids, especially by cross-linking with calcium ions, It interacts with protein structures and forms a network. This network structure forms the product's While increasing its stability during cooking, duckweed protein also adds fibrous, meaty properties to this structure. It provides a texture similar to 10. The water retention and gel-forming capacity of hydrocolloids, water When combined with lentil protein, the structural stability of the product increases and it becomes more heat-resistant. A durable matrix is ​​created. This matrix is ​​particularly suitable for cooking and freezing processes. It prevents proteins from denaturing and undergoing structural degradation during this process. Result As a result of the interaction of these components, a more homogeneous texture and high water retention are achieved. A capacity of 15 and a fibrous structure are obtained. Carrageenan, with its strong gel-forming ability, is the key binder in this combination. It acts as a tissue-developing component. It creates the fibrous texture of the product and retains water. It increases its capacity. Its high ratio (50%-70%) ensures it serves as the main load-bearing element of the structure. 20 Agar is a second component that provides hardness and heat resistance. In low proportions (15- Even 25%) shows a high effect and, in combination with carrageenan, the textural properties of the product... It enhances its integrity and provides high temperature stability. Alginate, with calcium ions. It functions as a strong binder due to its interaction with carrageenan and agar. working synergistically, they improve the binding properties and elasticity of the product. It increases by 25%. The ratio range (15%-25%) creates a balanced structure and ensures the product is cooked properly. It helps maintain its shape. The invention concerns the production of a meat substitute made from seaweed consisting of carrageenan, agar, and alginate. specific ratios determined for the combination of hydrocolloids and these hydrocolloids When the 30 ingredients are used together in the specified proportions, a synergistic effect occurs. This effect... This increases the water retention capacity of the final product, improving its textural quality. Technical advantages such as increased integrity and high temperature stability. This has been achieved by using seaweed hydrocolloids in specific ratios in this method. its use differs from documentation on the known state of the art in the method 10 Using entirely (100%) natural ingredients, avoiding synthetic ingredients such as methyl cellulose. the complete avoidance of the use of binders, the specific process involved in the method It differs from the previous technique in terms of the steps involved. These differences affect the texture of the final product. and improving tissue properties, ensuring the desired structural stability, and the fibrous nature of the product. This results in technical advantages such as the preservation of the 5 structures. he The storage condition for the meat substitute obtained by the method described in this invention is -18°C or below. 10 15 20 25 30 11

Claims

1. It is a plant-based processed meat substitute production method, characterized by: i. Preparation of duckweed protein isolate, 5 ii. Carrageenan, agar and alginate seaweed hydrocolloids preparation, iii. Prepared seaweed added to the duckweed protein solution. A mixture is obtained by adding hydrocolloids in a ratio of 15%-30%. being done, 10 iv. Heat at 200-300 rpm at 40°C-50°C until homogeneity of the mixture is achieved. Mixing of hydrocolloids leads to protein binding and structural stability. ensuring its creation, v. oils, spices or other substances to enhance texture and flavor in the mixture. the addition of extra ingredients such as sweeteners, 15 vi. high pressure of the mixture under 100 MPa-200 MPa pressure subjected to homogenization process, vii. the mixture is poured into molds in the shape of meatballs, sausages or nuggets shaping, viii. pre-baking by steaming after the product is placed in the molds or pre-baking 20 firing methods using 200°C to 220°C for 5-10 minutes half-cooked throughout, ix. Meat substitute products obtained after pre-cooking should be stored at -30°C to -40°C. Freezing for 30 minutes or more, It includes the steps of the process. 25 2. It is a method according to claim 1 and its characteristic is; in process step (i), water Alkaline extraction and acid precipitation for preparing lentil protein isolate. These are the methods of implementation.

3. It is a method according to claim 1 and its characteristic is; in step (i) of the process, water method of preparing lentil protein isolate 30 - duckweed biomass is first added to an alkaline solution the dissolution of proteins and the subsequent rise of pH to acidic levels Precipitation of proteins by lowering, - the obtained protein isolate is separated from the liquid phase by centrifugation. purification, 12 he - Dried at low temperatures between 40-60°C to achieve 70-80% protein. converting it into a stabilized powder form containing its content, - Mixing the isolated protein powder with water in a 1:3 ratio. - Mix the protein powder and water at 45°C to 10°C until a homogeneous solution is formed.

5. At a temperature range of 55°C and a speed of 250-350 rpm for 20-30 minutes. mixing, It includes the steps of the process.

4. It is a method according to claim 3 and its characteristic is; in step (i) of the process, water The alkaline solution mentioned in the method for preparing lentil protein isolate. 10 sodium bicarbonate (NaHCO₃), sodium carbonate (Na₂CO₃), calcium hydroxide It is either (Ca(OH)₂) or potassium carbonate (K₂CO₃).

5. A method according to Claim 1, the characteristic of which is; the aforementioned seaweed. The hydrocolloids consist of carrageenan, agar, and alginate.

6. A method according to Claim 1, the characteristic of which is; the aforementioned seaweed. 15 hydrocolloids consist of 50-70% carrageenan, 15-25% agar, and 15-25% alginate. It includes.

7. Plant-based processed meat produced by a method according to any of claims 1-6. product substitution.

8. A processed meat substitute according to claim 7, characterized by its duckweed protein content. 20 isolates, seaweed hydrocolloids and water, vegetable oils, spices or fibers It includes supporting components such as these.

9. A processed meat substitute according to claim 7, characterized by its 45–60% water content. lentil protein isolate, 15–30% seaweed hydrocolloids and water, plant-based. 10–25% supporting ingredients including oils, spices or fibers It contains 25.

10. It is a processed meat substitute according to Claim 7, and its characteristic feature is that it contains the aforementioned seafood. seaweed hydrocolloids containing 50-70% carrageenan, 15-25% agar, and 15-25% alginate. It includes.

11. It is a plant-based processed meat substitute, characterized by its use as a duckweed protein isolate. 30 seaweed hydrocolloids and water, vegetable oils, spices or fibers It contains supporting components.

12. A processed meat substitute according to claim 11, characterized by its 45–60% water content. lentil protein isolate, 15–30% seaweed hydrocolloids and water, plant-based. 13 10–25% supporting ingredients including oils, spices or fibers It includes.

13. It is a processed meat substitute according to Claim 11, and its characteristic feature is that it contains the aforementioned seafood. seaweed hydrocolloids containing 50-70% carrageenan, 15-25% agar, and 15-25% alginate. It contains 5. 10 15 20 25 30 14