Method for obtaining a plant-based substitute for cooked animal flesh
AssigneeAlgama
InventorAnne-Flore MONNET
Life of this patent
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Abstract
The present patent application relates to a method for obtaining a plant-based substitute for cooked animal flesh having a fibrous appearance. The aforementioned method improves the fibrous texture of the product, constituting a plant-based alternative to cooked animal flesh by carrying out a gelation step prior to an industrial extrusion technique. Said plant-based alternatives to cooked animal flesh are perfectly suitable for use in food preparations, for example in the preparation of chicken nuggets, fish croquettes, shrimp fritters, sausages or plant-based steaks.
Claims15
A method for obtaining a substitute for cooked animal flesh comprising the steps of:
- a. Mixing water, food oil and plant proteins in a ratio of 8% to 20% plant proteins, 2% to 10% food oil and 70% to 90% water;
- b. Homogenizing the product obtained in step a. at a pressure of between 100 and 600 bar, at a temperature between 50° C. and 90° C., at a speed of the liquid under pressure between 100 and 400 m·s−1;
- c. Heating the product obtained in step b. for 10 to 30 min at a temperature of 70 to 95° C., stirring at 50 to 200 rpm;
- d. Feeding the product obtained in step c. into an extruder at a rate of up to 25 kilograms per minute, the motor of the extruder feed being set to a speed of between 200 and 500 rpm, and the extruder temperature being set to between 50° C. and 200° C.;
- e. Obtaining a substitute for cooked animal flesh.
Dependencies are inferred from the claim text.