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US 11,737,476 B2Granted
Formulations and methods of preparing products with meat-like texture with plant-based protein sources
AssigneeThe Hershey Company
InventorsPrashant Mudgal, Supapong Siris
Life of this patent
Estimating the term…
Abstract
Product formulations and methods of preparing products having a texture, flavor, and/or nutrition profile similar to meat jerky, with the primary protein source including or being a plant-based protein source.
Claims20
A process of forming a plant-based, meat-free comestible product, the process comprising,
- forming a dry blend of a composition by combining at least two plant-based protein sources, wherein the at least two plant-based protein sources provide at least 50% of the dry blend by weight;
- extruding the composition while heating the composition, wherein extrusion comprises a specific mechanical energy in the range from about 120 kJ/kg to about 180 kJ/kg;
- cooling the composition under laminar flow in a cooling die to provide an extrudate;
- and
- drying the extrudate, wherein the dried extrudate has at least one of a strain-force-max tension in a range of 1.35 to 1.45 on a log-scale and a hardness in a range of 2.8 g to 3.3 g.
2 more elements
A plant-based, meat free product comprising:
- a fibrous structure formed from a composition comprising at least two plant-based protein sources, wherein the at least two plant-based protein sources provide at least 50% of the composition by weight;
- and
- wherein the fibrous structure has at least one of a strain-force-max tension in a range of 1.35 to 1.45 on a log-scale and a hardness in a range of 2.8 g to 3.3 g, resulting from an extrusion process that heats the composition to a temperature of about 160° C. and comprises a specific mechanical energy in the range from about 120 kJ/kg to about 180 kJ/kg before cooling the composition under laminar flow through a cooling die comprising an outlet temperature from about 50° C. to about 70° C.
A plant-based meat-free comestible product formed by a process comprising:
- forming a dry blend of a composition by combining at least two plant-based protein sources, wherein the at least two plant-based protein sources provide at least 50% of the dry blend by weight;
- extruding the composition while heating the composition, wherein extrusion comprises a specific mechanical energy in the range of about 120 kJ/kg to about 180 kJ/kg;
- cooling the composition under laminar flow in a cooling die to provide an extrudate, the cooling die comprising an outlet temperature of about 50° C.;
- and
- drying the extrudate, wherein the dried extrudate has at least one of a strain-force-max tension in a range of 1.35 to 1.45 on a log-scale and a hardness in a range of 2.8 g to 3.3 g.
2 more elements
Dependencies are inferred from the claim text.