FOOD COMPOSITIONS HAVING A REALISTIC MEAT-LIKE APPEARANCE AND TEXTURE

FOOD COMPOSITIONS HAVING A REALISTIC MEAT-LIKE APPEARANCE AND TEXTURE

The invention provides novel food compositions having a realistic meat-like appearance and texture. The compositions comprise from about 50 to about 98% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 2 to about 50% of one or more humectant plasti...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: GUFFEY, WENDELL, RAY, DOARE-BROUX, KARINE, REYNES, PIERRE
Format: Patent
Sprache:eng ; fre
Schlagworte:
FODDER
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:The invention provides novel food compositions having a realistic meat-like appearance and texture. The compositions comprise from about 50 to about 98% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 2 to about 50% of one or more humectant plasticizers. The compositions are produced by heating a preconditioned mixture of the food components under pressure and then expanding the heated composition to form the food composition. L'invention porte sur de nouvelles compositions alimentaires, ayant un aspect et une texture réalistes, de type viande. Les compositions comprennent d'environ 50 à environ 98 % de protéines fonctionnelles, d'environ 0,05 à environ 2 % d'un ou plusieurs agents de réticulation, et d'environ 2 à environ 50 % d'un ou plusieurs plastifiants humectants. Les compositions sont produites par chauffage d'un mélange préconditionné des composants alimentaires, sous pression, puis dilatation de la composition chauffée, pour former la composition alimentaire.