Food product composition with textural and sensory properties of natural meat

Abstract

The present invention relates to a vegan food product composition that highly mimics the textural and sensory properties of natural meat. The food product composition of the present invention comprises optimally determined ratios and variations of protein sources, gelling agents and fat content to create a vegan food product that optimally provides the appearance, texture, and cooking behaviour and flavour profile of meat.

Description

[0001] DESCRIPTION

[0002] FOOD PRODUCT COMPOSITION WITH TEXTURAL AND SENSORY PROPERTIES OF NATURAL MEAT

[0003] Technical Field of the Invention

[0004] The present invention relates to a vegan food product composition that highly mimics the textural and sensory properties of natural meat. The food product composition of the present invention comprises optimally determined ratios and variations of protein sources, gelling agents and fat content to create a vegan food product that optimally provides the appearance, texture, cooking behaviour and flavour profile of meat.

[0005] State of the Art

[0006] Food suitable for vegan nutrition that mimic the texture of meat have become increasingly popular in recent years. These products offer alternatives for individuals who want to reduce their meat consumption due to both environmental sustainability and ethical concerns. These products are generally produced from plant sources with high protein content. The most commonly used protein sources are soy protein, pea protein, wheat gluten (seitan), legumes, grains and mushrooms. Substances such as plant proteins and cellulose are combined to create a fibrous tissue similar to meat. In this way, a texture similar to the fibrous structure of meat is created. This structure helps to mimic the feel of meat, especially when bitten or chewed. Vegan meat alternatives offer a healthy alternative, generally being high in protein, low in saturated fat, and free of cholesterol. Additionally, some nutrients provided by animal meat, such as vitamin B12, iron and zinc, can be found in fortified vegan meat alternatives. Vegan meat alternatives aim to offer experiences close to real meat in terms of both taste and nutritional value. With the advancement of technology and food science, the variety and quality of these products is constantly increasing, supporting more sustainable and ethical dietary options. In the state of the art, studies on meat substitutes that are suitable or not suitable for a vegan diet generally focus on product development using plant protein sources and fat contents. However, consumer complaints about existing meat substitute food products are characterized by hardness, sensory imbalances, product disintegration during cooking and lack of taste. In the state of the art, there are often problems in not fully imitating the textural and sensory properties of meat. What is meant by not fully imitating the textural and sensory properties of meat is that the chewing sensation that occurs in the mouth when eating natural meat cannot be captured, and the fatty and fibrous texture of natural meat cannot be felt. Textural and sensory properties of natural meat are the main factors that determine the quality of meat and have a significant impact on consumer satisfaction. Among the textural features, softness refers to the ease of chewing of the meat and the feeling of melting in the mouth, while the juiciness of the meat gives the feeling of moisture during consumption and causes it to be perceived as more delicious. The hardness of the meat determines its textural resistance and generally tougher meats are harder to chew. The fibrous structure of meat is related to the arrangement of muscle fibers and it is generally known that meat from older animals has a more fibrous structure. Besides this, the elasticity of the meat is considered an indicator of freshness. Sensory properties of meat are shaped by its taste, chemical composition and the Maillard reaction that occurs during cooking. The animal's diet is also an important factor that affects the taste of the meat. The odours produced during cooking create the aromatic structure of the meat and the fat composition directly affects this aroma. The colour of meat also plays an important role in the perception of freshness; bright red meat is perceived by the consumer as fresher and of higher quality. Sensory density is the combination of taste, aroma and textural sensation that meat leaves in the mouth during chewing and is one of the most important sensory factors affecting the overall quality of meat. These elements determine whether meat meets consumer expectations in both textural and sensory aspects and affect the preference rate of meat in the market. It is especially important to mimic the fibrous structure of meat and the sensory effects of this fibrous structure. Additionally, the cooking behaviour and flavour profile of current meat substitutes often fall short compared to natural meat. As a general problem, since there are currently mostly experimental approaches in meat substitute food products, it becomes difficult to meet the commercial standards of the products. In the state of the art, the patent document numbered JP2021013356A describes the production method of artificial meat, such as vegetarian meat, whose main component is a vegetable protein such as soybean protein, instead of meat. The binders used in this method may be insufficient to optimize the textural and sensory properties of the product. Since these product ingredients are not suitable for specific extrusion and hardening steps in production, the structural integrity and chewability of the product may be inadequate. Additionally, this product is not vegan because it also comprises animal protein sources.

[0007] In another known state of the art, the process of making synthetic meat from plant protein is explained in the patent document numbered KR930005195B1. In this document, the method of artificial meat production by injection at high temperature and high pressure using soy flour and low-fat material is disclosed. The texture of animal meat has been attempted to be realized by extruding soy artificial meat sideways using a side extrusion type extruder to arrange the protein molecules in a straight line like meat texture, but there is a limitation in the application because the protein molecular structure is not microfibrous.

[0008] In another state of the art, the product mentioned in the patent document numbered CN116828992A discloses an artificial meat composition comprising an emulsion in oil-water structure and vegetable protein. The use of an oil-water emulsion may cause the textural and sensory properties of the product to not fully match natural meat. In this document, no specific ratio, type or combination of plant protein sources is specified. The use of various emulsifiers and additives leads to the fact that the product does not have a natural ingredient list. Composition proportions are given in a general way and are not specific and optimized, creating difficulty in ensuring consistent quality in the commercial product.

[0009] Due to reasons such as the limitations and inadequacies of the solutions in the state of the art, the fact that the textural and sensory properties of the products obtained in vegan meat production do not exactly match natural meat, the products obtained do not resemble natural meat in appearance and texture and are not of commercial value, the structural integrity and chewability of the product are insufficient, the hardness, sensory imbalances, product disintegration during cooking and taste deficiencies encountered in vegan meat production, it has become necessary to make development in this field.

[0010] Brief Description and Objects of the Invention

[0011] The invention relates to a vegan food product composition that mimics the textural and sensory properties of natural meat in a highly favourable manner. The food product composition of the present invention comprises optimally determined ratios and variations of protein sources, gelling agents and fat content to create a vegan food product that optimally provides the appearance, texture, cooking behaviour and flavour profile of meat.

[0012] An object of the present invention is to develop a vegan food product composition that highly mimics the textural properties of natural meat. The present invention most successfully mimics the textural properties of natural meat, with the specially selected protein sources, gelling agents and fat contents to achieve a fibrous texture. Another object of the present invention is to provide vegan consumers with a more realistic, delicious, nutritious and standard product as a meat alternative worth commercial product. The food product composition of the present invention provides a nutritious food product that mimics the textural and sensory properties of natural meat in a superior way, with its high protein sources of pumpkin seed protein and flaxseed protein, using completely vegan ingredients. The use of flaxseed, pumpkin fiber, carob gum and agar gel in appropriate proportions in said food product composition increases both sensory and nutritional properties.

[0013] Another object of the present invention is to prevent disintegration in vegan food product compositions by increasing the durability of the product during cooking. Gelling agents are used in the food product composition of the present invention to prevent disintegration during cooking. The gelling agent is a water-soluble polymeric gelling agent that can gel in response to calcium ions and a mixture of flaxseed, pumpkin fiber, locust bean gum and agar gel as additional gelling agents. These gelling agents prevent the product from disintegrating during cooking and increase consumer satisfaction. The food product composition of the present invention is resistant to all cooking processes and maintains its structure without disintegrating during cooking with its specially selected protein content (pumpkin seed protein and flaxseed protein) and gelling agents.

[0014] Another object of the present invention is to produce a vegan food product composition whose taste and sensory properties are closest to natural meat in terms of fat content. The fat content in said food product composition highly mimics the mouthfeel and flavour release of traditional meat. As oil content; pumpkin seed oil in oleogel form, flaxseed oil in oleogel form and a mixture of gelled extra virgin olive oil are used. Thus, the fat content that best suits the sensory properties of the meat is obtained.

[0015] Another object of the present invention is to provide improved structural integrity in the vegan food product composition. The food product composition of the present invention offers the most suitable structure for fiber formation by extrusion. In addition, ingredients suitable for hardening processes using calcium salt solution are used. This provides a unique textural contrast with improved structural integrity, similar to the complex and fibrous structure of natural meat.

[0016] Another object of the present invention is to provide the consumer with an experience close to natural meat by increasing the chewing sensation in the vegan food product composition. The pumpkin seed protein in the food product composition of the present invention increases the water retention capacity with its hydrophilic properties, thus ensuring that the product maintains its watery structure during cooking. In this way, the feeling of chewing meat felt with the teeth is increased, offering the consumer a real meat experience trapped in its juice.

[0017] Detailed Description of the Invention

[0018] The present invention relates to a vegan food product composition that highly mimics the textural and sensory properties of natural meat. The food product composition of the present invention comprises optimally determined ratios and variations of protein sources, gelling agents and fat content to create a vegan food product that optimally provides the appearance, texture, and cooking behaviour and flavour profile of meat. The vegan food product composition of the present invention that highly mimic the textural and sensory properties of natural meat, comprising;

[0019] - pumpkin seed protein and flaxseed protein as protein sources, - water-soluble polymeric gelling agent that can gel in response to calcium ions, - a mixture of flaxseed, pumpkin fiber, locust bean gum and agar gel as additional gelling agents,

[0020] - pumpkin seed oil in oleogel form, flaxseed oil in oleogel form and gelled extra virgin olive oil as oil contents,

[0021] - water.

[0022] In one embodiment of the invention, a vegan food product composition that highly mimics the textural and sensory properties of the natural meat of the present invention, comprising;

[0023] - 5% to 15% pumpkin seed protein by weight and 3% to 10% flaxseed protein by weight as protein sources,

[0024] - 1% to 2% water-soluble polymeric gelling agent by weight that can gel in response to calcium ions,

[0025] - a mixture of equal amounts of linseed, pumpkin fibre, locust bean gum and agar gel, totalling 4 to 6% by weight as additional gelling agents,

[0026] - 1 to 4% by weight of pumpkin seed oil in oleogel form and 1 to 4% by weight of linseed oil in oleogel form and 2 to 5% by weight of gelled extra virgin olive oil as oil content,

[0027] - water.

[0028] In another embodiment of the invention, the vegan food product composition that highly mimic the textural and sensory properties of natural meat, comprising;

[0029] - 10 % pumpkin seed protein by weight and 8 % flaxseed protein by weight as protein sources,

[0030] - 2% water-soluble polymeric gelling agent by weight that can gel in response to calcium ions,

[0031] - a mixture of equal amounts of linseed, pumpkin fibre, locust bean gum and agar gel, totalling 6% by weight as additional gelling agents,

[0032] - 3% by weight of pumpkin seed oil in oleogel form and 3% by weight of linseed oil in oleogel form and 3% by weight of gelled extra virgin olive oil as oil content,

[0033] - 65% water. In one embodiment of the invention, the polymeric gelling agent present in said vegan food product composition is a polysaccharide bearing carboxyl groups or salts thereof.

[0034] In the food product composition of the present invention, total protein is 8% to 25% by weight. Pumpkin seed protein and flaxseed protein, the protein sources used in the composition of said food product, ensure that the product reaches a fibrous texture similar to natural meat. The protein content of said food composition has been optimized to provide the best balance between hardness and chewiness. Pumpkin seed protein (5% - 15%) is known for its high protein content and a good amino acid profile. This protein, the vegan meat of the present invention, has the ability to mimic the fibrous texture of natural meat. Additionally, pumpkin seed protein increases the chewiness of artificial meat and is suitable for vegan consumers due to its plant origin. Pumpkin seed protein increases water retention capacity with its hydrophilic properties, thus allowing the product to maintain its juicy structure during cooking. In this way, the feeling of chewing meat felt with the teeth is increased, offering the consumer a real meat experience trapped in its juice. The flaxseed protein (3%-10%) used in said food product composition has high nutritional value, high fiber content and gelling ability. These features help ensure the fibrous structure and textural integrity of the vegan meat product. Polysaccharides and lignans in flaxseed protein form a gel matrix, increasing water retention capacity. These chemical interactions give the product mechanical durability and the product preserves its structure during cooking, closely imitating the fibrous structure of natural meat. Additionally, since flaxseed protein has a high nutritional value, the nutritional properties of the product are also increased.

[0035] In the food product composition of the present invention, the total polymeric gelling agent is 5% to 8% by weight. The gelling agents used in said food product composition create a stable but flexible gel structure in the product. This structure ensures that the product can be subjected to all kinds of cooking processes and can withstand without falling apart during these cooking processes. A water-soluble polymeric gelling agent (1%-2%) that can gel in response to calcium ions prevents the artificial meat from disintegrating during cooking. It forms a strong gel matrix by interacting with calcium ions. The gelling agent ratio specified in the invention has been optimized to ensure that the product has a stable and flexible gel structure. In said food composition product, flaxseed, pumpkin fiber, carob gum and agar gel are used as additional gelling agents. Flaxseed increases the textural properties of the product with its high fiber content and gelling ability. Pumpkin fiber imitates the fibrous structure of meat and provides a stable structure. Carob gum increases the viscosity of the product and provides a stable gel structure, especially during production. With the help of the galactomannans, carob bean gum forms a gel matrix and protects the structure of the product. Agarose and agaropectin in agar gel increase the water retention capacity and form a strong gel, increasing the stability and chewability of the product with its strong gel forming ability. The total amount of additional gelling agent specified in the invention (4%-6% total) was determined to optimize the textural properties and stability of the product. The synergistic effect of additional gelling agents increases the structural integrity and durability of the product.

[0036] The total fat content in the food product composition of the present invention is 4 to 13% by weight. The oils used in said food product composition are 1% to 4% by weight pumpkin seed oil in oleogel form, 1% to 4% by weight linseed oil in oleogel form, 2% to 5% gelled extra virgin olive oil. These oils highly mimic the mouthfeel and flavour release of traditional meat. Oils are used in oleogel form to provide viscoelastic properties and hydrophobic structures. Oleogels are obtained by trapping liquid oils in a three-dimensional network through organogelation. Pumpkin seed oil in oleogel form (1%-4%) contained in the food composition of the present invention is known for its high unsaturated fatty acids content. When used in oleogel form, it improves the mouthfeel of the product and increases flavour release. The total fat content ratio specified in the invention (4% to 13% by weight) was determined in order to optimize the sensory properties and flavor profile of the product. Flaxseed oil in oleogel form (1%-4%) is rich in omega-3 fatty acids. Gelled extra virgin olive oil (2%-5%) is known for its rich aroma and nutritional properties. When used in gelled form, it ensures a balanced distribution of the fat content of the product. Balanced distribution of fat is also an important feature for natural meat. The food product composition of the present invention thus creates a flavour profile that lasts longer in the mouth. Gelated olive oil is gelled with extra virgin olive oil (EVOO), monoglycerides, rice wax, phytosterols or ethylcellulose.

[0037] In the food product composition of the present invention, enough water is used to complete the components to 100% by weight. In said food product composition, water is used to obtain the desired consistency for the extrusion to which the mixture will be subjected during fiber formation.

[0038] Pumpkin seed protein and flaxseed protein used in the food product composition of the present invention are combined to create a fibrous structure and to increase the nutritional value of the product. The polymeric gelling agent, which reacts to calcium ions, increases the stability and flexibility of the product when used with additional gelling agents. The water retention capacity of polysaccharides and lignans ensures the structural integrity of the product by supporting gel formation. Pumpkin seed oil and flaxseed oil used in oleogel form enhance the product's mouthfeel and flavour release, while gelled extra virgin olive oil ensures a balanced distribution of the fat content and optimizes the flavour profile. The textural properties of plant meat are defined by parameters such as fiber structure, hardness, flexibility, tensile strength, chewiness, stickiness and cohesion. These properties are determined by the extrusion conditions (temperature, humidity, screw speed) and the ingredients added to the formulation (proteins, starch, gums and fat). By using the right conditions and ingredients in the food product composition of the present invention, vegetable meat analogs can have textural properties similar to real meat and increase consumer acceptability.

[0039] The protein sources, gelling agents and fat contents used in the food product composition of the present invention have been carefully selected to highly mimic the textural and sensory properties of natural meat. Pumpkin seed and flaxseed proteins mimic the textural properties of natural meat by creating a fibrous structure, while polymeric gelling agents and additional gelling agents that react to calcium ions ensure that the product has a stable and flexible gel structure. The oils used in oleogel form in said food product composition imitate the mouthfeel and flavour release of traditional meat. Using these ingredients in certain proportions ensures that the vegan meat product maintains its structure without disintegrating during cooking and mimics the sensory properties of natural meat as closely as possible. Thus, consumers are offered a realistic, delicious, nutritious and standard vegan meat alternative.

[0040] As a result of the texture analysis of the food product composition of the present invention, the components and their ratios that provide significant effects for each parameter were determined, and then the formulation with ideal ratios was determined and the synergistic effect of the formulation was revealed. Table 1 explains the texture analysis and performance values. Table 2 includes the target texture analysis and performance values to be approached by the ideal formulation.

[0041] Table 1. Texture analysis and performance values.

[0042]

[0043]

[0044] Table 2. Target texture analysis and performance values to be approached by the ideal formulation

[0045]

[0046] The combination of pumpkin seed and flaxseed proteins used in the food product composition of the present invention provides 35% better chewability and optimum firmness, contributing to the vegetable meat having a structure similar to real meat. This combination offers a superior texture than pumpkin seed or flaxseed protein alone. This situation arises from the synergistic effect of the proteins included in the food product composition of the present invention.

[0047] The 8% combination of polymeric and additional gelling agents used in the food product composition of the present invention provides 62% flexibility and 80% cohesion, allowing the vegetable meat alternative to maintain its structure without disintegrating during cooking. This mixture offers superior stability and elasticity than what gelling agents used separately can provide. This situation arises from the synergistic effect of the gelling agents included in the food product composition of the present invention.

[0048] The interaction of pumpkin seed oil, flaxseed oil and gelled extra virgin olive oil in oleogel form used in the food product composition of the present invention with its high protein content creates 40% more tensile strength and a unique flavour release that mimics the mouthfeel of meat.

[0049] The production method of a vegan food product of the present invention that highly mimics the textural and sensory properties of said natural meat, comprising the process steps of;

[0050] i. mixing the protein components in the same container,

[0051] ii. adding water-soluble organic polymeric gelling agent capable of gelling in response to calcium ions and additional gelling agents to the mixture of protein components,

[0052] iii. adding edible fats or oils of vegetable origin,

[0053] iv. adding enough water to complete the mass to 100% by weight in order to obtain the desired consistency for extrusion,

[0054] v. mechanically mixing all added substances until a homogeneous mixture is obtained,

[0055] vi. resting the mixture after the mixing process,

[0056] vii. extruding the mixture to form long fibers,

[0057] viii. mechanically cutting of fibers created by the extrusion process,

[0058] ix. hardening of cut fibers by exposure to calcium salt solution,

[0059] x. joining hardened fibers using a mechanical press,

[0060] xi. shaping the combined fibers as the final product by mechanical cutting and forming processes.

[0061] In one embodiment of the invention, a production method of a vegan food product that highly mimics the textural and sensory properties of said natural meat, comprising the process steps of;

[0062] i. mixing 5% to 15% by weight of pumpkin seed protein and 3% to 10% by weight of flaxseed protein in the same container, ii. adding 1% to 2% by weight of a water-soluble organic polymeric gelling agent capable of gelling in response to calcium ions and additional gelling agents to the mixture of protein components,

[0063] iii. adding edible fats or oils of vegetable origin consisting of a mixture of 1% to 4% by weight of pumpkin seed oil in oleogel form and 1% to 4% by weight of linseed oil in oleogel form and 2% to 5% by weight of gelled extra virgin olive oil,

[0064] iv. adding enough water to complete the mass to 100% by weight in order to obtain the desired consistency for extrusion,

[0065] v. mechanically mixing all the added substances at a speed of 20-40 rpm at a temperature range of 40-60°C for 10-15 minutes until a homogeneous mixture is obtained,

[0066] vi. resting the mixture for 5 to 10 minutes at a temperature range of 4-10°C after the mixing process,

[0067] vii. subjecting the mixture to extrusion in the range of 90-120°C so as to form long fibers,

[0068] viii. mechanically cutting the fibers created by the extrusion process into sizes of 5 to 10 mm,

[0069] ix. hardening of cut fibers by exposure to calcium salt solution at a concentration of 0,5% to 1% for 10-15 minutes,

[0070] x. joining hardened fibers using a mechanical press,

[0071] xi. shaping the combined fibers as the final product by mechanical cutting and forming processes.

[0072] In another embodiment of the invention, a production method of a vegan food product that highly mimics the textural and sensory properties of said natural meat, comprising the process steps of;

[0073] i. mixing 10% by weight of pumpkin seed protein and 8% by weight of flaxseed protein in the same container,

[0074] ii. adding to the mixture of protein components 2% by weight of a water- soluble organic polymeric gelling agent capable of gelling in response to calcium ions and 6% by weight of additional gelling agents consisting of a mixture of flaxseed, pumpkin fiber, locust bean gum and agar gel in equal amounts,

[0075] iii. adding edible fats or oils of vegetable origin consisting of a mixture of 3% by weight of pumpkin seed oil in oleogel form and 3% by weight of linseed oil in oleogel form and 3% by weight of gelled extra virgin olive oil,

[0076] iv. adding enough water to complete the mass to 100% by weight in order to obtain the desired consistency for extrusion,

[0077] v. mechanically mixing all the added substances at a speed of 20-40 rpm at a temperature range of 40-60°C for 10-15 minutes until a homogeneous mixture is obtained,

[0078] vi. resting the mixture for 5 to 10 minutes at a temperature range of 4-10°C after the mixing process,

[0079] vii. subjecting the mixture to extrusion in the range of 90-120°C so as to form long fibers,

[0080] viii. mechanically cutting the fibers created by the extrusion process into sizes of 5 to 10 mm,

[0081] ix. hardening of cut fibers by exposure to calcium salt solution at a concentration of 0,5% to 1% for 10-15 minutes,

[0082] x. joining hardened fibers using a mechanical press,

[0083] xi. shaping the combined fibers as the final product by mechanical cutting and forming processes.

Claims

CLAIMS1. Vegan food product composition that highly mimics the textural and sensory properties of natural meat, comprising;- pumpkin seed protein and flaxseed protein as protein sources,- water-soluble polymeric gelling agent that can gel in response to calcium ions,- a mixture of flaxseed, pumpkin fiber, locust bean gum and agar gel as additional gelling agents,- pumpkin seed oil in oleogel form, flaxseed oil in oleogel form and gelled extra virgin olive oil as oil contents,- water.

2. Vegan food product composition according to claim 1 , comprising;- 5% to 15% pumpkin seed protein by weight and 3% to 10% flaxseed protein by weight as protein sources,- 1% to 2% water-soluble polymeric gelling agent by weight that can gel in response to calcium ions,- a mixture of equal amounts of linseed, pumpkin fibre, locust bean gum and agar gel, totalling 4 to 6% by weight as additional gelling agents, - 1 to 4% by weight of pumpkin seed oil in oleogel form and 1 to 4% by weight of linseed oil in oleogel form and 2 to 5% by weight of gelled extra virgin olive oil as oil content,- water.

3. Vegan food product composition according to claim 1 , comprising;- 10 % pumpkin seed protein by weight and 8 % flaxseed protein by weight as protein sources,- 2% water-soluble polymeric gelling agent by weight that can gel in response to calcium ions,- a mixture of equal amounts of linseed, pumpkin fibre, locust bean gum and agar gel, totalling 6% by weight as additional gelling agents,- 3% pumpkin seed oil by weight in oleogel form and 3% linseed oil by weight in oleogel form and 3% gelled extra virgin olive oil by weight as oil content,65% water.

4. A vegan food product composition according to any one of claims 1-3, comprising 8 to 25% total protein by weight.

5. A vegan food product composition according to any one of claims 1-3, comprising 5 to 8% total polymeric gelling agent by weight.

6. A vegan food product composition according to any one of claims 1 -3, comprising 4%-6% total additional gelling agent by weight.

7. A vegan food product composition according to any one of claims 1 -3, comprising 4% to 13% total fat by weight.

8. A method of production of a vegan food product composition according to any one of claims 1-7, comprising the process steps of;i. mixing the protein components in the same container,ii. adding water-soluble organic polymeric gelling agent capable of gelling in response to calcium ions and additional gelling agents to the mixture of protein components,iii. adding edible fats or oils of vegetable origin,iv. adding enough water to complete the mass to 100% by weight in order to obtain the desired consistency for extrusion,v. mechanically mixing all added substances until a homogeneous mixture is obtained,vi. resting the mixture after the mixing process,vii. extruding the mixture to form long fibers,viii. mechanically cutting of fibers created by the extrusion process, ix. hardening of cut fibers by exposure to calcium salt solution,x. joining hardened fibers using a mechanical press,xi. shaping the combined fibers as the final product by mechanical cutting and forming processes.

9. Method according to claim 8, comprising the process steps of;i. mixing 5% to 15% pumpkin seed protein by weight and 3% to 10% flaxseed protein by weight in the same container,ii. adding to the mixture of protein components 1% to 2% by weight of a water-soluble organic polymeric gelling agent capable of gelling in response to calcium ions and 4% to 6% by weight of additional gelling agents consisting of a mixture of flaxseed, pumpkin fiber, locust bean gum and agar gel in equal amounts,iii. adding edible fats or oils of vegetable origin consisting of a mixture of 1% to 4% by weight of pumpkin seed oil in oleogel form and 1% to 4% by weight of linseed oil in oleogel form and 2% to 5% by weight of gelled extra virgin olive oil,iv. adding enough water to complete the mass to 100% by weight in order to obtain the desired consistency for extrusion,v. mechanically mixing all the added substances at a speed of 20-40 rpm at a temperature range of 40-60°C for 10-15 minutes until a homogeneous mixture is obtained,vi. after the mixing process, resting the mixture for 5 to 10 minutes at a temperature range of 4-10°C,vii. subjecting the mixture to extrusion in the range of 90-120°C so as to form long fibers,viii. mechanically cutting the fibers created by the extrusion process into sizes of 5 to 10 mm,ix. hardening of cut fibers by exposure to calcium salt solution at a concentration of 0,5% to 1% for 10-15 minutes,x. joining hardened fibers using a mechanical press,xi. shaping the combined fibers as the final product by mechanical cutting and forming processes.

10. A method according to claim 9, comprising the process steps of;i. mixing 10% by weight of pumpkin seed protein and 8% by weight of flaxseed protein in the same container,ii. adding to the mixture of protein components 2% by weight of a water- soluble organic polymeric gelling agent capable of gelling in response to calcium ions and 6% by weight of additional gelling agents consisting of a mixture of flaxseed, pumpkin fiber, locust bean gum and agar gel in equal amounts,iii. adding edible fats or oils of vegetable origin consisting of a mixture of 3% by weight of pumpkin seed oil in oleogel form and 3% by weight of linseed oil in oleogel form and 3% by weight of gelled extra virgin olive oil,iv. adding enough water to complete the mass to 100% by weight in order to obtain the desired consistency for extrusion,v. mechanically mixing all the added substances at a speed of 20-40 rpm at a temperature range of 40-60°C for 10-15 minutes until a homogeneous mixture is obtained,vi. after the mixing process, resting the mixture for 5 to 10 minutes at a temperature range of 4-10°C,vii. subjecting the mixture to extrusion in the range of 90-120°C so as to form long fibers,viii. mechanically cutting the fibers created by the extrusion process into sizes of 5 to 10 mm,ix. hardening of cut fibers by exposure to calcium salt solution at a concentration of 0,5% to 1% for 10-15 minutes,x. joining hardened fibers using a mechanical press,xi. shaping the combined fibers as the final product by mechanical cutting and forming processes.

11. A composition of a vegan food product produced by a method according to any one of claims 8-10.

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