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US 2026/0256166 A1Published application
Plant-based ground and formed meat alternatives
OwnerFang LIE, Zuzana VAN BEVEREN +1inventors
InventorsFang LIE, Zuzana VAN BEVEREN, Pablo ZATARAIN HERNANDEZ
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Abstract
The present disclosure relates to a meat substitute composition that comprises a textured plant protein, a plant protein powder, and a binding system. The present disclosure also relates to a meat substitute product that comprises the meat substitute composition. A method of making a meat substitute product is also described herein.
Claims12
A meat substitute composition, comprising, based on a total weight of the meat substitute composition:
- a. 10 to 30 wt % textured plant protein that comprises
- i. pea protein;
- and
- ii. wheat gluten;
- b. 3 to 15 wt % plant protein powder;
- and
- c. 2 to 8 wt % binding system;
- wherein pea protein and wheat gluten in the textured combination are in a ratio 1:0.5 to 1:1.5.
5 more elements
A method of making a meat substitute product, comprising the steps of:
- a. dispersing one or more of the following in water to form a hydrate:
- i. one or more coloring agent(s);
- ii. one or more flavoring agent(s);
- and
- iii. one or more shelf life extender(s);
- b. mixing the hydrate from step (a) with a textured plant protein and a plant protein powder to form a mixture;
- c. mixing the mixture from step (b) with a binding system and one or more of the following to obtain the meat substitute product dough:
- i. fat(s) and/or oil(s);
- ii. salt;
- iii. water;
- and
- iv. optionally any additional coloring agent, flavoring agent, and/or shelf life extender;
- and
- d. cooling and shaping the meat substitute product dough to form the meat substitute product.
11 more elements
Dependencies are inferred from the claim text.