Binder system for a meat analogue product
AssigneeSociete des Produits Nestle S.A.
InventorsISABEL FERNANDEZ FARRES, JONATHAN LOUTAN, ROOSMARIJN ANTOINETTE SCHEERMEIJER
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Abstract
The present invention relates to a method of making a meat analogue, said method comprising a) mixing in water a cold set gelling dietary fibre, preferably psyllium fibre; a heat-set gelling plant based ingredient, preferably flour; and optionally calcium salt to form a binder aqueous phase; b) adding lipid to the binder aqueous phase and homogenizing to form an emulsion gel binder; and c) mixing plant extract with the emulsion gel binder, optionally adding solid fat, and optionally molding to form a meat analogue.
Claims15
A method of making a meat analogue, said method comprising
- a. Mixing in water a cold set gelling dietary fibre;
- a heat-set gelling plant based ingredient to form a binder aqueous phase;
- b. Adding lipid to the binder aqueous phase and homogenizing to form an emulsion gel binder;
- and
- c. Mixing plant extract with the emulsion gel binder, to form a meat analogue.
A meat analogue comprising
- Plant extract;
- and
- Emulsion gel binder comprising
- Cold set gelling dietary fibre;
- Heat-set gelling plant based ingredient;
- Lipid;
- and
- Water.
(canceled)
Dependencies are inferred from the claim text.