Meat analogs comprising thin flakes for food compositions
AssigneeSociete des Produits Nestle S.A.
InventorsCaroline Ingoglia, Laurent Patrick Rouanet
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Abstract
A method of making a food product can include forming an emulsion containing a meat and a firming agent that is one or more of plasma, whole egg powder, guar gum, pea fiber, pea protein, carboxymethyl cellulose (CMC) or a modified cereal starch; directing the emulsion through a die to form a meat analog; cooking the meat analog with steam; and cutting the meat analog into thin flakes. The method can include cooling the meat analog before the cutting. The method can include mixing the thin flakes of the meat analog with jelly or gravy to form a blended food composition in which a ratio of the flakes to the jelly or gravy is about 30:70 to about 70:30.
Claims21
A method of making a food product, the method comprising:
- forming an emulsion comprising a meat and a combination of plasma and whole egg powder;
- directing the emulsion through a die to form a meat analog;
- heating the meat analog with steam to form a cooked meat analog;
- and
- cutting the cooked meat analog into thin flakes, wherein the thin flakes have a thickness from about 0.5 mm to about 2.5 mm,
- wherein the meat analog is grain-free, does not contain any cereal, does not contain any pea protein and does not contain any pea fiber.
A food product comprising a meat analog, wherein the meat analog comprises thin flakes with a thickness from about 0.5 mm to about 2.5 mm, and wherein the meat analog comprises a meat in an amount from about 30 wt. % to about 90 wt. %, and a combination of plasma and whole egg powder, wherein the meat analog is grain-free, does not contain any cereal, does not contain any pea protein and does not contain any pea fiber.
Dependencies are inferred from the claim text.