Meat alternative product and process
OwnerEmily BOWERS, Ellen WRIGHT +5inventors
InventorsEmily BOWERS, Ellen WRIGHT, Peter SHARMAN, Andy SHOVEL, Luke BYRNE, Linda BELLEKOM-ALLEN, Kelsey KANYUCK
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Abstract
The present invention relates to a plant based fat composition for meat analogues comprising a glucomannan gum, a fat, a browning agent; a coagulating agent; and water. The invention also relates to a process for preparing the fat composition and to a meat analogue containing the fat composition. The fat composition ensures that the meat analogue is crispy on the outside when heated (fried, baked) while maintaining a chewy texture throughout.
Claims16
A fat composition, comprising
- 0.1-5 wt. % of a glucomannan gum;
- 2-25 wt. % of a fat;
- 4-20 wt. % of a browning agent;
- 0.01-5 wt. % of a coagulating agent;
- 45-93 wt. % water;
- wherein the wt. % is based on the total weight of the fat composition.
The fat composition according to any one of the preceding claims, further comprising a plant protein, preferably 0.5-5 wt. % plant protein based on the total weight of the fat composition.
The fat composition according to any one of the preceding claims, wherein the browning agent is a dextrin.
The fat composition according to any one of the preceding claims, wherein the coagulating agent is selected from sodium carbonate, potassium hydroxide, sodium hydroxide and calcium hydroxide, preferably calcium hydroxide.
Meat analogue comprising 1 to 25 wt. %. of the fat composition according to any one of the preceding claims and 75 to 99 wt. % of a protein source, wherein the wt. % is based on the total weight of the meat analogue.
A process of producing a plant based fat composition, comprising the steps of:
- (a) mixing a glucomannan gum with water to create a mixture;
- (b) adding a liquid fat to the mixture to create an emulsion;
- (c) adding a coagulating agent preferably selected from sodium carbonate, potassium hydroxide, sodium hydroxide and calcium hydroxide, more preferably calcium hydroxide, to the emulsion, to obtain a final fat composition;
- (d) setting the final fat composition;
- wherein the process further comprises adding a browning agent.
Dependencies are inferred from the claim text.