Method of preparing a vegan salmon analogue
AssigneeSociete des Produits Nestle S.A.
InventorsOLIVER NUSSLI, SYLVIE JOELLE MERINAT, YU-JIE WANG, KATHARINA HINRICHS
Life of this patent
Estimating the term…
Abstract
The invention relates to a method of making a vegan salmon analogue, said method comprising hydrating a mixture comprising a plant protein source, a glucomannan source, a carrageenan source; heating the mixture to extract soluble fibers from glucomannan and carrageenan; optionally adding flavors, oil, and colors; cooling the mixture to form a first layer having a viscosity of at least 1900 mPa·s; optionally applying a second layer comprising an insoluble fiber source and a calcium salt on the surface of the first layer.
Claims17
A method of preparing a salmon analogue, said method comprising the steps of:
- Hydrating a mixture comprising a plant protein source, a glucomannan source, a carrageenan source, and a potassium salt;
- Heating the mixture;
- and
- Cooling the mixture to less than 80° C. to form a first layer.
A salmon analogue comprising a first layer and a second layer, wherein the first layer comprises plant protein, a glucomannan source, a carrageenan source, a potassium salt, a sodium salt, and the second layer comprises an insoluble fiber source and a calcium salt.
Dependencies are inferred from the claim text.