PLANT-BASED MEAT ANALOGUE WITH MUSCLE-LIKE FIBERS

In some embodiments, the present technology is directed to a plant-based meat analogue produced by the process comprising: shearing a texturized product to allow the ingress of fluids; adding the texturized product to a salt solution; and heating the texturized product in the salt solution for one o...

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Bibliographische Detailangaben
Hauptverfasser:	Knoch, Achim, Daoust, Julie
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	In some embodiments, the present technology is directed to a plant-based meat analogue produced by the process comprising: shearing a texturized product to allow the ingress of fluids; adding the texturized product to a salt solution; and heating the texturized product in the salt solution for one or more predetermined time-periods at one or more predetermined temperature ranges. Additionally, the salt solution may comprise other ingredients. In some embodiments, the texturized product is further heated in a second solution for a second set of one or more predetermined time-periods at one or more predetermined temperature ranges. In some embodiments, the process further comprises centrifugation of the cooked texturized product.