A process for preparing a food product and the food product
AssigneeKatholieke Universiteit Leuven
InventorsIvo ROELANTS, Wouter MERCKX, Mathijs SOOGEN
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Abstract
A dry food composition of animal origin, non-animal origin or extended meat product origin for reconstitution in a flesh like textured food by instantly rehydrating by cold aqueous liquid, for cold aqueous liquid at <5° C., or ice particles mixing by hand force or a kitchen appliance and cooking into a ready-to-eat flesh like food, is a need in the art fulfilled in that present invention concerns a dry food composition that comprises a dry powder of methylcellulose encapsulated in a protein-fat based encapsulate.
Claims17
-62. (canceled)
A dry food composition for producing a flesh like textured food, said composition comprising:
- 1) food and
- 2) from 10% wt, to 30% wt. of methylcellulose loaded particles, said particles being in the form of a dry powder that encapsulate a composition containing methylcellulose,
- wherein
- i) the methylcellulose in said particles is of 10 to 30 weight percent,
- ii) in said particles, a substance of the group consisting of a fat, oil and butter or a mixture thereof is of 50 to 75 weight percent and
- iii) in said particles a protein or a mixture of proteins is of 10-33 weight percent, wherein said food comprises any one of the groups consisting of dried grinded meat or dried grinded fish, textured vegetable protein (TVP), dry freeze thaw curd solid, dry freeze thaw alginate cured curd solid, and a dry alginate cured respiratory produce, and
- wherein the food composition comprises less than 15 mass % water content.
Dependencies are inferred from the claim text.