A Plant-Bacon-Like Food Product and Production Method with a Biochemically Pre-Structured, Two-Phase Fiber-Fat Architecture and Active Fenugreek Control Layer

Abstract

This invention relates to plant-based, bacon-like food products and their production methods. Specifically, it encompasses a multi-layered technical system for achieving a dried, block-form, sliceable, and structurally intact architecture in meat-like products derived from plant proteins. This system enables the creation of a pastrami architecture that is dried, in block form, sliceable, and exhibits meat-like structural behavior, previously unattainable in plant-based protein products. This application protects this technical approach as a multi-layered technical system.

Description

1 TARIFF 5 Biochemically Pre-Structured, Two-Phase Fiber-Fat Architecture and Active Fenugreek Control A Layered Vegetable Bacon-Like Food Product and Production Method 1. TECHNICAL FIELD This invention relates to the field of food technology; specifically, to meat-like products based on plant protein. It relates to the structural engineering of products. The invention involves the biochemical processing of plant proteins. structuring, controlled combination of fibrous structure and fat phase, and drying a multilayered food based on managing the process through an active surface layer It offers architecture. The invention also suggests that the sensory perception characteristic of traditional Turkish-style (Kayseri region) pastrami is enhanced by thermal processing. without cooking or at low temperature levels that only support drying through the processes carried out, a plant-based or hybrid protein-based structure is re-created. It is aimed at its creation. The perception of pastrami targeted within the scope of this invention is the smoky flavor characteristic of smoked or bacon-type products. Excluding aroma profiles; fenugreek-based surface control, natural drying, and oil phase behavior 20 It is based on a unique character specific to Turkish pastrami, which is shaped by this process. This invention is based on biochemical precursors, rather than component ratios or combinations of recipes. temporal and configuration, phase integration sequence and surface-controlled drying steps It offers a production system based on functional relationships. 2. KNOWN SITUATION In the known state of the art, meat-like products based on plant protein include wheat gluten and legumes. obtained by mixing, kneading, and cooking proteins, fats, and spices. These products are mostly consumed fresh or cooked; dried, block... Formed and sliceable structures can be obtained to a limited extent. 30 In conventional practices, the fibrous structure is primarily formed through mechanical kneading; The goal is not to restructure proteins at the biochemical level. Therefore, the products... It loses its structural integrity after processes such as drying or ripening, or It gives the feeling of a homogeneous dough. 2 In vegetable products containing an oil phase, the oil may flow to the surface or detach from the structure during drying. Separation presents a significant problem; therefore, the oil phase is either kept to a limited extent or... It is applied superficially. Furthermore, fenugreek and similar spice coatings are only for flavor and... They are considered passive layers that provide aroma. For these reasons, under the current state of the art; • dried, 10 • in block form, • Containing both fibrous structure and fat phase, • retains its structural behavior when sliced A plant-based, protein-based pastrami architecture cannot be achieved. Applications that fall under the prior art and include the keyword "bacon" are 15. Upon examination, it was found that all of the solutions in question, such as red meat, white meat or fish, Traditional curing, which uses animal muscle tissue directly as the starting material, hang drying, salting, seasoning or industrial hygiene optimization It appears that methods are being offered. Some of these applications involve fenugreek or similar spices. treating their mixtures as passive components solely for the purpose of providing taste and aroma, a 20 The other part involves non-product or secondary technical aspects such as packaging, humidity control, or food safety. It focuses on areas that do not contain animal muscle tissue. In contrast, this invention deals with fibrous tissue that does not contain animal muscle tissue. protein body structure, biochemical pre-structuring, temporally discrete fat phase Fenugreek-based surface control actively managing the integration and drying process. It is a multi-layered 25 that is designed with multiple layers, can be produced in block form, and can be sliced. It offers a technical system. In this respect, this invention differs from known pastrami production methods. both the starting material, the process sequence, and the resulting structural and functional properties They differ clearly and distinctly in terms of impact. 3. TECHNICAL PROBLEM 30 The fundamental technical problem to be solved in the known state of the art is; plant-based protein. The inability to create a fibrous structure in a food product that is resistant to drying, fat. the inability to integrate the phase in a controlled manner with the fibrous structure and the surface The problem is that they cannot take an active role in managing the drying process of their coatings. 3 This problem; 5 • structural integrity, • phase alignment, • surface and process control They are grouped under subheadings. • In addition, under the known state of the art; in plant-based or alternative protein-based products, 10 In blind tasting evaluations conducted by investors or consumers, the product Achieving a level of sensory overlap that will make it perceived as authentic pastrami. The inability to do so remains an unresolved technical problem. 4. OBJECTIVE 15 In plant-based, bacon-like food products, according to the known state of the art... departing from approaches based on existing recipes and ingredient combinations, It is produced in dried, block form that retains its structural integrity and can be sliced. The goal is to obtain a product that exhibits structural behavior similar to meat products. • To this end, the invention involves forming a fibrous structure not only through mechanical kneading, but also through 20 fermentative pre-structuring, temporal separation of fibrous protein phase and fat phase integrated separately and the drying process, a passive spice by being removed from being a coating and through an active fenugreek control layer It is based on the principle of management. • Within this scope, this application concerns fiber content in plant-based bacon-like products. its formation is fermentatively pre-structured, with fiber and fat phases temporally ordered. where it is separately integrated and the drying process has an active fenugreek control layer. It safeguards a multi-layered technical system through which it is managed. • An additional purpose of this invention is to ensure that the resulting product does not differ from any product description or In blind taste tests conducted without guidance, 30 subjects It should have a sensory profile that can be described as Turkish-style pastrami. to provide. 4 5. GENERAL DESCRIPTION 5 This invention is designed to solve the technical problems described above; biochemical, structural and It proposes a three-layered technical system, starting with the surface. These layers are specific to a particular system. It is applied sequentially and in functional interaction. The invention, in particular, resembles pastrami. The products contain dried, block-shaped, sliceable and oily substances that have remained undisturbed until now. It solves the structural problem technically. 10 The system that forms the core of the invention consists of three main layers: 1. Biochemical Layer: The fibrous structure is achieved not only through mechanical kneading but also through processes applied before kneading. It is biochemically pre-structured through controlled fermentation. This Fermentation does not aim to impart flavor; it focuses on protein-protein interactions. 15 By organizing it, it forms a fibrous body resistant to drying. 2. Structural Layer (Two-Phase Architecture): The product body consists of a fibrous plant protein phase pre-structured by fermentation, It consists of an oil phase integrated in a temporally discrete stage. Oil The phase is not mixed homogeneously; point or vascular structures are present within the fibrous structure. 20 They are arranged in such a way as to exhibit a similar distribution. In this way, the real meat The products achieve a unique mouthfeel and delayed dissolution behavior. 3. Surface and Process Layer (Active Fenugreek Control Layer): The fenugreek-based outer coating is transformed from a passive spice layer into a moisture-resistant coating. regulating its passage, limiting the flow of the oil phase to the surface, and internally controlling the drying process. It has been transformed into an active control layer that balances outwards. These three layers are applied in a specific sequence and functional interaction; thus, the technique Dried, in block form, sliceable and structural, which is not possible in its known state. A plant-based pastrami architecture that preserves its integrity is obtained. The resulting technique The effect results not from individual components, but from the combined work of these layers. 30 It has the nature of an unexpected technical effect. In the applications and trials conducted, the three-layered technical system in question was found to work together. The product obtained by this process, although produced without heat treatment, is genuine. The fibrous structure, fat distribution, fenugreek dominance, and mouthfeel characteristics unique to Turkish pastrami are combined in one product. During the tasting, a significant portion of the subjects identified it as pastrami (35). It has been observed that it is defined. This result represents an unexpected technical effect given the known state of the art. 5 The application includes expanding the existing architecture without weakening it, using fibrous plant protein. The carcass contains minced white meat obtained from halal slaughter as a secondary phase and a secondary fat phase. Practices related to the integration of halal red meat fats (tail fat, internal fat, etc.). It is covered through dependent demands. In this way, fully plant-based, hybrid or alternative implementation variants are preserved based on the same core technical system. 10 is provided. Consequently, this invention, regardless of the list of ingredients, involves controlled fermentation. biochemical pre-structuring, temporally discrete oil phase integration, and active fenugreek. By applying thorough surface control in conjunction with it, it can be produced in dried-block form and It provides a bacon-like product structure that maintains its structural integrity when sliced. 15 6. DETAILED EXPLANATION 6.1. Biochemical Layer – Pre-structured Protein Body via Fermentation Within the scope of this invention, the fibrous structure is achieved not only through mechanical processes but also before kneading. It is biochemically pre-structured through controlled fermentation. This 20 In this stage, legume-derived protein fractions used together with wheat gluten, protein- by rearranging in terms of protein interactions, making it more susceptible to fiber formation is being brought in. This fermentation process is not aimed at adding flavor or aroma; rather, it focuses on the internal structure of the product. It is geared towards engineering. This fermentation process, the microorganism or enzyme used 25 Although it can be applied regardless of the type, the main technical effect is the drying of the fibrous structure. from the biochemical pre-restructuring step aimed at its robust stabilization It originates from. 6.2. Structural Layer – Temporarily Discrete Two-Phase Fiber-Oil Architecture In this invention, the product body consists of two separate phases: 30 • Phase one: Pre-structured fibrous plant protein stem through fermentation. • Second phase: Oil phase designed with slow-melting properties. 6 The fat phase is incorporated into the fibrous protein body in a separate phase, not simultaneously with the kneading process. It is integrated in stages. In this way, the fat phase is integrated into the fibrous structure either point-like or vascular. It exhibits a similar distribution. This integration involves the homogeneous mixing of the fat phase into the fibrous protein body through mechanical kneading. instead of being mixed, it is a separate processing step carried out after body formation. is being implemented. 10 6.3. Surface and Process Layer – Active Fenugreek Control Layer Within the scope of this invention, the fenugreek-based outer coating is transformed from a passive spice layer into a more comprehensive one; • regulates moisture transfer, • limiting the flow of the oil phase to the surface, • 15 that balances the drying process from the inside out. It is being transformed into an active control layer. This layer ensures the product maintains its structural stability during the drying and ripening process. It provides. The active fenugreek control layer is not just a coating that provides flavor and aroma on the surface; During drying, the oil phase limits the diffusion rate of the product's internal moisture to the external environment. delaying migration and creating a temporary balance between the internal structure and environmental conditions It functions as a functional process control element. In this respect, active fenugreek... a control layer, passive used in traditional bacon production or plant-based meat products. Unlike spice coatings, there is a relationship between the internal structure of the product and the environmental drying conditions. It acts as a functional process control component that provides a temporary equilibrium. 25 7. INTERLAYER INTERACTION AND UNEXPECTED TECHNICAL EFFECTS The pre-structured fibrous stem, formed through fermentation, enables two-phase oil integration; The active fenugreek control layer prevents this structure from deteriorating during drying. This By applying the three layers together, 30% of what was previously achieved in plant-based protein products was obtained. unacceptable; a dried, block-form product that can be sliced ​​and exhibits meat-like structural behavior This effect is unexpected given the known state of the art. It is the result. 7 Blind tasting evaluations constitute 5 of the technical system defined within the scope of this invention. an outcome evaluation method for verifying structural and sensory characteristics and not as a purely subjective criterion, but as a measuring tool to confirm technical impact. It is used. 8. APPLICABILITY TO INDUSTRY The invention is suitable for industrial-scale production and is applicable in food production facilities. It is of a certain quality. 9. BRIEF DESCRIPTION OF THE FIGURES Figure 1: The pastrami-like food product covered by the invention is 15 times more similar to Turkish-style (Kayseri region) pastrami. General appearance in a distinctive block form. Figure 2: The product shown in Figure 1 is used sliced ​​to the thickness typical of pastrami. form. Figure 3: 20 The product consists of a fibrous protein body, an irregularly distributed fat phase, and a fenugreek-based active control. Cross-sectional view showing the layers together. Figure 4: The invention encompasses the product's manufacturing process, including fermentation and biochemical pre-treatment. configuration, temporally discrete oil phase integration, block form shaping, fenugreek 25 application of an essential active control layer and natural drying-based maturation steps flowchart showing. Figure 5: The fibrous protein body (2) should be formed primarily without a fat phase, fibrous protein is added to the body in a way that is not simultaneous with the kneading of the fat phase (4) 30 integration in a temporally discrete stage and then the external structure of the resulting form by surrounding its surface with a fenugreek-based active control layer (3) and drying process It shows the preparation process schematically. 8 10. EXPLANATION OF FIGURES 5 Figure 1 Figure 1 shows the pastrami-like food product (1) obtained within the scope of the invention, of the Turkish type (Kayseri (region) pastırma's general appearance is in the form of dried and block-shaped pastrami. It shows. The fibrous protein shell (2) that forms the inner part of the product and the outer surface of the product 10 fenugreek-based control layer surrounding and actively managing the drying process (3) It is shown schematically. In this form, the product is obtained through natural drying without any cooking or smoking process. It exhibits a character similar to processed pastrami. Figure 2 Figure 2 shows that the bacon-like food product (1) shown in Figure 1 is produced in block form. then used and sold sliced ​​into pieces of the thickness characteristic of Turkish pastrami. It shows the form. In the slice section, the fibrous protein body (2) and the fenugreek-based active control layer (3) together 20 It has been observed that the product maintains its structural integrity even after slicing. It is seen. Figure 3 Figure 3 shows the cross-sectional view of the pastrami-like food product (1); 25 within the cross-section: • fibrous protein body (2), • non-homogeneous, punctate or vein-like distribution within the stem in question exhibiting oil phase (4) and • active control layer based on fenugreek surrounding the fibrous stem (3) 30 They are shown together and schematically. Thanks to this structure, the oil phase does not separate from the body during the drying process of the product, and Turkish This technique is demonstrated in order to achieve the characteristic mouthfeel of this type of pastrami. 9 Figure 4 5 Figure 4 shows the flowchart illustrating the production process of a pastrami-like food product within the scope of the invention. It includes the diagram; • biochemical pre-structuring stage by fermentation (10), • fibrous protein body formation stage (11), • The oil phase is temporally discrete, not synchronous with the kneading process. 10 integration stage (12), • Block form shaping and structural stabilization stage (13), • drying stage under natural air or controlled low temperature conditions (14), • Application stage of the fenugreek-based active control layer (15) and • Stage of obtaining sliced, ready-to-use product (16) 15 They are shown in order. The steps involved in this process are applied together and in functional interaction, resulting in cooking. or sensory and structural characteristics specific to Turkish-style pastrami without smoking process It enables its acquisition. Figure 5: This invention covers the application in the production of a fibrous, protein-based, bacon-like food product. the temporally discrete character of oil phase integration in detail This shows that the fibrous protein body (2) will not contain any fat phase. A first stage is shown in which the fibrous protein body (2), 25 As a result of fermentation and mechanical structuring processes, resistant to the drying process and It is transformed into a structurally integrated basic matrix. In the middle section of Figure 5, the integration of the fat phase (4) into the fibrous protein body (2) is shown. The subject will not be after the formation of the body and simultaneously with the mechanical kneading process. schematically, it is performed as a separate and independent process step. 30 This integration is demonstrated by the homogenous mixing of the fat phase within the fibrous protein body. not in a way that will form; but exhibiting a point-like, island-like or irregular distribution This structure ensures the positioning of the fibrous oil phase during the drying process. The protein is retained within the casing, and during slicing the product, the characteristic pastrami mouthfeel 5 It contributes to the attainment of that feeling. In the right section of the figure, the outer surface of the fibrous protein body with integrated fat phase is fenugreek. It is shown that the main active control layer (3) is surrounded by this active control layer. not limited to providing only taste and aroma; during the drying process, from the surface inwards regulating the moisture transfer that occurs, limiting the migration of the oil phase towards the surface, and 10 Fibrous protein acts as a functional process element that maintains the structural integrity of the body. This is done by applying these three stages together and in a specific order, resulting in cooking. or without smoking, the dried texture and sensory characteristics characteristic of Turkish-style pastrami. Features are obtained. 11. LIST OF REFERENCE NUMBERS 1 – Pastrami-like food product 2 – Fibrous protein body 3 – Fenugreek-based active control layer 4 – Oil phase 20 – Pre-structuring stage through fermentation 11 – Fibrous protein body formation stage 12 – Temporal discrete integration stage of the oil phase 13 – Block form shaping and stabilization stage 14 – Air drying or controlled low-temperature drying stage 25 – Application phase of the fenugreek-based active control layer 16 – Sliced, ready-to-use product

Claims

11 REQUIREMENTS 5 1. It is a bacon-like food product based on plant protein; the fibrous plant protein carcass, through controlled fermentation carried out before the mechanical kneading process biochemically pre-structured, the fibrous plant protein in question is embedded within the stem, integrated in a temporally discrete stage, not simultaneous with the kneading process 10 a concentrated oil phase is present and the outer surface of the product has an active substance that governs the drying process. It is a plant-based structure characterized by being surrounded by a fenugreek-based control layer. A pastrami-like food product; the controlled fermentation in question, temporally separated fat. Phase integration and active fenugreek-based control layer, together and functionally interacting. As a result of its application, the structural integrity of the fibrous structure is preserved throughout the drying process. its preservation, retention of the fat phase within the fibrous protein body, and the dried, blocky form of the product. when produced in this form and sliced, it acquires a character that exhibits meat-like structural behavior. It is characterized by creating a functional technical interaction that provides 2. This is the production method for the vegetable-based pastrami-like food product described in Claim 1; 20 (a) wheat gluten together with legume-derived and / or fiber-rich equivalent plant protein fractions, controlled before mechanical kneading subjected to fermentation, (b) kneading a pre-structured protein mixture through fermentation to produce fibrous plant protein. to be formed into a trunk, 25 (c) the fibrous plant protein in question is added to the stem, not simultaneously with the kneading process, integration of the oil phase in a separate and temporally distinct stage, (d) shaping the resulting structure into block form, (e) industrial heat treatment of the shaped structure, (f) Active fenugreek 30 applied to the outer surface of the shaped structure to regulate the drying process. application of a substantial external coating and (g) The product with an active fenugreek-based outer coating should be exposed to open air or natural air currents. drying under these conditions The production method, characterized by its inclusion of several steps, specifically controlled fermentation, Temporarily separated oil phase integration and application of active fenugreek-based control layer 35 these steps will prevent phase separation and structural degradation of the product during the drying process. not as independent processes, but as a functional and temporal whole. It is characterized by its application within the context of... 12 3.5 The vegetable bacon-like food product described in Claim 1; in dried, block form. When produced and sliced, the fibrous plant protein maintains the distribution between the body and the fat phase. obtaining a product that maintains its structural integrity and exhibits meat-like structural behavior usage for the purpose of doing. 4.10 According to Claim 1, the product must have undergone fermentation that regulates protein-protein interactions. Performed using enzymatic and / or microbial systems.

5. According to Claim 1, the product is fibrous, resulting from fermentation without the aim of imparting taste or aroma. Application to increase the structural strength of the building. 15 6. According to Claim 1, the product consists of a fibrous plant protein stem with a lipid phase present as punctate and / or vascular particles. exhibiting a similar distribution.

7. According to claim 6, the product is designed with a slow-melting oil phase. 20 8. According to claim 1, the product must have its oil phase selected from vegetable oils.

9. According to Claim 1, the product must be obtained from halal slaughter in such a way that the fat phase does not assume a structural carrier role. Selection of processed animal fats. 25 10. According to Claim 1, the product is a surface matrix that regulates the moisture permeability of a fenugreek-based control layer. to create.

11. According to claim 10, the product must allow the oil phase of the fenugreek-based control layer to flow towards the surface. It has a limiting effect.

12. According to claim 1, the product consists of a fenugreek-based control layer that evenly distributes the drying process from the inside out. It acts as an active barrier, guiding in this direction. 13.35 According to Claim 1, the product must be structurally suitable for consumption after being produced in block form and then sliced. It displays integrity. 13 14.5 According to claim 13, the product must contain both a fibrous vegetable protein structure and a fat phase in the slice cross-section. observability.

15. According to claim 2, the method consists of the following steps: fermentation, oil phase integration, and drying. Implementation in a way that is functionally and temporally interconnected. 10 16. According to claim 2, the method involves applying a fenugreek-based control layer before or during the drying process. By applying it while the drying process is ongoing, it actively regulates the drying process.

17. Product according to claim 1 or method according to claim 2; biochemical pre-structuring of fibrous structure 15 obtained by temporally discrete integration of the oil phase and the fenugreek-based layer characterized by the combined and functionally interactive application of the active control function. to be done.

18. According to Claim 1, a vegetable pastrami-like food product; fibrous vegetable protein body, structural 20 white meat obtained from halal slaughter, in an amount that will not serve as a carrier and as a secondary phase. It is characterized by the integration of minced meat.

19. According to Claim 1, a vegetable pastrami-like food product consists of fibrous vegetable protein within a structural shell. 25% of halal-slaughtered oil, which will not act as a carrier and will function as a secondary fat phase. red meat fat, preferably tallow, suet or fractions thereof, in terms of time It is characterized by being integrated in a discrete stage.

20. According to claim 2, the method involves the drying process being controlled by an active fenugreek-based control layer. Thanks to the regulated moisture transfer, a gradual moisture gradient is created from the inside to the outside of the product. to be carried out in a way that will create.

21. According to claim 1, the product consists of a physical phase of the oil phase within the fibrous protein body during drying. stabilization in a way that will not show any signs of decomposition. 22.35 According to any of the above requirements, the product or method involves biochemical pre-structuring, Combined application of a two-phase fiber-oil architecture and active fenugreek-based surface control. 14 Thanks to this, it is applicable, scalable and repeatable with different protein and fat sources. 5 It is characterized by creating a multi-layered technical system.

23. According to Claim 1, a vegetable pastrami-like food product; a fibrous vegetable protein body with mechanical properties. Pre-restructuring the mixture fermentatively before the kneading process, temporally structuring the fat phase. Integration of fibrous protein into the body in a separate stage and drying of the product's outer surface 10 It is characterized by being surrounded by an active fenugreek-based control layer that manages the process. to be done.

24. Vegetable bacon-like food product according to claim 1 or claim 23; controlled fermentation, Temporarily separated oil phase integration and active fenugreek-based control layer together 15 and as a result of its application in functional interaction, the fibrous structure during the drying process by ensuring it remains intact and the fat phase is retained within the fibrous protein body. characterization.

25. Vegetable bacon-like food product according to claim 1, claim 23 or claim 24; dried form 20 It can be produced in block form and, when sliced, retains the fibrous structure and fat phase distribution of the meat. It is characterized by exhibiting similar structural behavior.

26. According to Claim 1, a vegetable bacon-like food product; smoked, smoky flavored or bacon type. Designed to exclude curing profiles, it features the sensory characteristics specific to Turkish-style pastrami. It is characterized by having a profile.

27. Product or method according to Claim 1 or 2; the product, without any product description. In blind taste tests conducted, at least 50% of the subjects identified it as "pastrami". It is characterized by having a definable sensory profile. 30 28. According to any of claims 1–27, the product; the drying process affects the perception of the product as cooked meat. without creating a structure, solely for the purpose of removing moisture in natural weather conditions. or characterized by being carried out at low temperature levels.

29. 35 According to Claim 1, the product must consist of at least a portion of animal-derived fats in its oil phase and The fat phase in question is fibrous, ensuring the characteristic mouthfeel and aroma of pastrami. It is characterized by the irregular distribution of proteins within the protein body.

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