Meat-replacement product and a method of manufacturing the same

Abstract

To improve texture, mouthfeel, and/or to prevent or delay protein matrix hardening, meat-replacement food products are manufactured with a high moisture protein texturization method using i) at least one proteinaceous matrix forming ingredient, such as protein isolate or protein concentrate, ii) starch-containing grains that are selected from: ii.a) steeped grains, ii.b) germinated grains, ii.c) malted grains, ii.d) sprouted grains, or ii.e) any combination of two, three or four of these as one of the ingredients, and iii) water or water-containing liquid in the extruder under conditions causing the continuous proteinaceous fibrous matrix structure to contain disruptions, the extrudate including starch located in the disruptions and not emulsified with the proteinaceous fibrous matrix structure.

Dependencies are inferred from the claim text.