US 12,402,644 B2 · Vegan fat particles and use in plant-based sausage analogue

Abstract

A plant-based sausage analogue is prepared by mixing a plant protein sausage meat analogue dough with a vegan fat analogue particle product to form a sausage analogue dough composition, dispensing the sausage analogue dough composition into a casing and cooking to an internal temperature of at least about 180° F. to form a cooked sausage analogue. The vegan fat analogue particle product can be prepared by mixing hydrated plant protein with i) tapioca and/or cassava starch, ii) carrageenan, and iii) konjac. That intermediate composition is mixed with a fat composition to form a paste composition, wherein at least about 33% of the fat composition comprises an oil having a saturated fat content of at least 30%. The paste composition is cooked and the cooked vegan fat is reduced to particles wherein at least 90% of the particles have a maximum dimension between about 2.5 mm and about 10 mm.

Claims11

Dependent claims

A method of preparing a vegan fat analogue particle product comprising

a) mixing plant protein with water to form a hydrated plant protein;
b) mixing the hydrated plant protein with
i) tapioca and/or cassava starch,
ii) carrageenan, and
iii) konjac
to form a protein intermediate composition;
c) mixing the protein intermediate composition with a fat intermediate composition to form a paste composition;
d) cooking the paste composition to an internal temperature of at least about 180° F. to form a cooked vegan fat analogue;
e) cooling the cooked vegan fat analogue to an internal temperature of from about 30° F. to about 45° F. to provide a cooled vegan fat analogue;
and
f) reducing the cooled vegan fat analogue to particles to form a vegan fat analogue particle product, wherein at least 90% of the vegan fat analogue particles have a maximum dimension between about 2.5 mm and about 10 mm;
wherein the vegan fat analogue particle product comprises:
from about 45 wt % to about 60 wt % water,
from about 6 wt % to about 12 wt % plant protein,
from about 10 wt % to about 22 w % oil,
from about 12 wt % to about 24 wt % tapioca and/or cassava starch,
from about 1 wt % to about 6 wt % konjac, and
from about 1 wt % to about 6 wt % carrageenan.

15 more elements

A method of preparing a plant-based sausage analogue comprising

a) preparing a plant protein sausage meat analogue dough having a pH of about 5.5 or lower by:
(1) mixing non-gluten plant protein with water to form a hydrated non-gluten plant protein,
(2) mixing the hydrated non-gluten plant protein with a plant-based oil and hydrocolloid to form a protein intermediate composition,
(3) mixing the protein intermediate composition with Vital Wheat Gluten to form a protein/gluten mixture intermediate composition, and
(4) mixing the protein/gluten mixture intermediate composition with an edible acid to form a plant protein sausage meat analogue dough;
b) preparing a vegan fat analogue particle product by:
(1) mixing plant protein with water to form a hydrated plant protein,
(2) mixing the hydrated plant protein with tapioca and/or cassava starch, carrageenan, and konjac to form a protein intermediate composition,
(3) mixing the protein intermediate composition with a fat intermediate composition to form a paste composition,
(4) cooking the paste composition to an internal temperature of at least about 180° F. to form a cooked vegan fat analogue,
(5) cooling the cooked vegan fat analogue to an internal temperature of from about 30° F. to about 45° F. to provide a cooled vegan fat analogue, and
(6) reducing the cooled vegan fat analogue to particles to form a vegan fat analogue particle product, wherein at least 90% of the vegan fat analogue particles have a maximum dimension between about 2.5 mm and about 10 mm;
wherein the vegan fat analogue particle product comprises:
from about 45 wt % to about 60 wt % water;
from about 6 wt % to about 12 wt % plant protein;
from about 10 wt % to about 22 w % oil;
from about 12 wt % to about 24 wt % tapioca and/or cassava starch;
from about 1 wt % to about 6 wt % konjac;
and from about 1 wt % to about 6 wt % carrageenan;
c) mixing the plant protein sausage meat analogue dough with the vegan fat analogue particle product in a fat analogue/meat analogue weight ratio of about 0.1 to 0.4 to form a sausage analogue dough composition,
d) dispensing the sausage analogue dough composition into a casing to form a dough log,
e) cooking the dough log to an internal temperature of at least about 180° F. to form a cooked sausage analogue, and
f) chilling the cooked sausage analogue to an internal temperature of from about 30° F. to about 45° F. to provide a plant-based sausage analogue;
wherein the plant-based sausage analogue has a pH of about 5.5 or lower.

21 more elements

Dependencies are inferred from the claim text.

Vegan fat particles and use in plant-based sausage analogue

Life of this patent

Vegan fat particles and use in plant-based sausage analogue

Life of this patent

Abstract

Claims11