Process of producing a food analogue precursor comprising of a plurality of phases
AssigneeNstx Industries Inc.
InventorsDavid MOSCOE, Auke DE VRIES, Jeffray BEHR, Christopher BRYSON, Chris GREGSON, Rebecca MILLER
Life of this patent
Estimating the term…
Abstract
The present disclosure describes processes of producing a multi-phasic edible gel that resembles the appearance of a whole-cut muscle, such as steak, fish filet and the like. This edible gel is further processed into a plant-based meat or seafood alternative product.
Claims32
A process of manufacturing a meat or seafood analogue comprising a plurality of material phases, the process comprising:
- i) providing an ingestible fluid or semi-fluid polymer composition, the polymer composition forming a continuous and fluid or semi-fluid first phase, wherein the composition is capable of gelling or viscosifying under suitable conditions;
- ii) while the first phase is still fluid or semi-fluid, inserting one or more additional ingestible fluid or semi-fluid composition into the continuous and fluid or semi-fluid first phase via a nozzle while passing the nozzle through the continuous and fluid or semi-fluid first phase, to form one or more additional phases suspended within the first phase, wherein the first phase and the one or more additional phases together form a continuous and fluid or semi-fluid unit;
- and
- iii) after insertion, subjecting the continuous and fluid or semi-fluid unit to a suitable condition for gelling or viscosifying the continuous and fluid or semi-fluid unit.
A process of manufacturing a meat or seafood analogue comprising a plurality of material phases, the process comprising:
- i) providing an ingestible fluid or semi-fluid polymer composition, said polymer composition forming a continuous and fluid or semi-fluid first phase, wherein the composition is capable of gelling or viscosifying under suitable conditions;
- ii) while the first phase is still fluid or semi-fluid, inserting said ingestible fluid or semi-fluid ingestible composition into the continuous and fluid or semi-fluid first phase via a nozzle, while passing the nozzle through the continuous and fluid or semi-fluid first phase, to form one or more additional phases suspended within the first phase, wherein the first phase and the one or more additional phases together form a continuous and fluid or semi-fluid unit;
- and
- iii) after insertion, subjecting the continuous and fluid or semi-fluid unit to a suitable condition for gelling or viscosifying the continuous and fluid or semi-fluid unit.
A food analogue comprising a plurality of gelled phases, the food analogue comprising:
- a first phase comprising an ingestible polymer composition;
- one or more additional phases deposited within the first phase, the one or more additional phases formed from one or more additional ingestible composition;
- wherein the phases form a target continuous three-dimensional structure to mimic a meat or seafood product.
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The food analogue of claim 29, wherein one or more of the phases are supplemented with one or more ingestible additives comprising nutrients, colourants, flavoring, tastants, chelating agents, enzymes, emulsifiers, pH modifiers, texture modifiers, preservatives, or combinations thereof.
The food analogue of claim 29,
- wherein the phases have different visual appearance, denaturation temperature, melting point, texture, flavor, and/or nutritional content;
- and/or
- wherein the one or more additional phases:
- i) have a different color and/or opacity than the first phase;
- or ii) is opaque, white or off-white.
Dependencies are inferred from the claim text.