Vegan fermented pepperoni or salami analogue product
AssigneeSociete des Produits Nestle S.A.
InventorsCHRISTOPHE JOSEPH ETIENNE SCHMITT, STEPHANE DUBOUX, JOCHEN WEISS, EVA HERZ, DOMINIC OPPEN, KURT HERRMANN, MYRIAM ESTHER LOEFFLER, JOHANNES DREHER
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Abstract
The invention relates to vegan fermented pepperoni or salami analogue products, and methods of making thereof, said methods comprising preparing a pepperoni or salami analogue batter mixture; ripening the mixture; heating the mixture; and drying the mixture to form a vegan fermented pepperoni or salami analogue product.
Claims16
A method of making a vegan fermented pepperoni or salami analogue product, said method comprising
- a. Preparing a pepperoni or salami analogue batter mixture, said mixture comprising
- i. plant protein extrudate,
- ii. bacterial culture comprising Lactobacillus,
- iii. fat mimetic,
- iv. gluten,
- v. additives, and
- vi. water;
- b. Ripening the mixture;
- c. Heating the mixture to a temperature of at least 70° C.;
- and
- d. Drying the mixture at a relative humidity of 90% or less to form a vegan fermented pepperoni or salami analogue product.
A fermented pepperoni or salami analogue product comprising plant protein extrudate, fat mimetic, gluten, and additives.
16-17. (canceled)
Dependencies are inferred from the claim text.