US 10,499,663 B2 · Method of manufacturing a meat replacement product and a meat replacement food product

Abstract

A method of manufacturing a textured food product and a texturized food product comprises the steps of preparing a slurry, the dry matter of which comprises at least 35 weight-% legume protein, 10 to 45 weight-% oat bran, wholegrain oat flour or a mixture thereof, and 3.5 to 35% weight-% oat protein, wherein the oat bran, wholegrain oat flour and oat protein add up to no more than 65 weight-%. The slurry further comprises water 20-80%, preferably 30-40%, most preferably 35-40%, of the weight of the dry matter. The method further includes cooking the slurry in an extruder cooker and extruding it to form a texturized food product.

Claims26

Dependent claims

A method of manufacturing a meat substitute food product, comprising the steps of:

preparing a slurry comprising dry matter and water,
i) wherein the dry matter comprises:
1. at least 35% by weight of the dry matter of a legume protein,
2. 10% to 45% by weight of the dry matter of an oat product selected from the group of oat products consisting of oat bran, wholegrain oat flour and a mixture of oat bran and wholegrain oat flour, and
3. 5% to 35% by weight of the dry matter of a non-hydrolysed oat protein isolate or concentrate,
wherein a combination of said oat product and said non-hydrolysed oat protein isolate or concentrate comprises no more than 65% by weight of the dry matter;
and
ii) wherein the slurry comprises water between 20%-80% by weight of the dry matter;
cooking the slurry in an extruder cooker;
and
extruding the cooked slurry to form said meat substitute food product.

8 more elements

Dependencies are inferred from the claim text.

Method of manufacturing a meat replacement product and a meat replacement food product

Life of this patent

Method of manufacturing a meat replacement product and a meat replacement food product

Life of this patent

Abstract

Claims26