Meat analogue and method to decrease the off-flavour
AssigneeConopco, Inc., d/b/a UNILEVER
InventorRichard Draijer
Life of this patent
Estimating the term…
Abstract
A meat analogue having decreased off-flavour comprising non-animal protein, flavouring agent, lipid, dietary fiber, water whereby said meat analogue has a ratio (w/w) of K+ to Na+ of at least 1.3, and whereby food grade acid is present in an amount of at least 0.01 wt %, said food grade acid comprising citric acid.
Claims17
A meat analogue comprises a non-animal protein, a flavouring agent, a lipid, a dietary fiber, and water, whereby said meat analogue has a ratio (w/w) of K+ to Na+ of at least 1.3, and whereby a food grade acid is present in an amount of at least 0.03 wt % by weight of the meat analogue;
- and whereby the food grade acid comprises citric acid preferably in an amount of at least 0.01 wt % by weight of the meat analogue.
A process to prepare a meat analogue, wherein the meat analogue comprises a non-animal protein, a flavouring agent, a lipid, a dietary fiber, and water, whereby the meat analogue has a ratio (w/w) of K+ to Na+ of at least 1.3, and whereby a food grade acid is presented in an amount of at least 0.03 wt. % by weight of the meat analogue;
- and whereby the food grace acid comprises citric acid preferably in an amount of at least 0.01 wt % by weight meat analog whereby the K+/Na+ ratio is obtained by admixing to the remaining ingredients an amount of protein concentrate and/or protein isolate which contribute at least 20 mg of K+ per 100 g of meat analogue.
(canceled)
Dependencies are inferred from the claim text.