Plant Based Meat with Fibrous Texture

Vegetable protein meat similar to chicken breast made by high moisture extrusion of soy protein isolate, hemp protein, and wheat gluten, along with fatty acids like lauric acid, myristic acid, and stearic acid. This improves texture, taste, and appearance compared to traditional vegetable proteins. The fatty acids increase protein network deformability, reduce density, and provide a more meat-like mouthfeel.

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Producing meat analogue products from plant material using Leuconostoc carnosum to enhance flavor and texture. The process involves inoculating plant-based starting materials with Leuconostoc carnosum, which reduces volatile compounds like hexanal, pentanal, and furfural associated with off-flavors in these products. The inoculated materials are then processed through conventional extrusion or shear cell technology to produce meat analogues with improved flavor profiles and reduced spoilage potential.

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Starch-impregnated textured vegetable protein (TVP) with improved texture and sensory properties for use in vegetarian meat alternatives. The method involves impregnating TVP with a degraded starch solution. The degraded starch penetrates and gels inside the TVP when cooled. This provides a TVP composition with distributed gelatinized starch that improves texture and mouthfeel compared to regular TVP. The starch impregnated TVP can be used in vegetarian meat analogues to mimic cooking properties of animal meat.

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TVP processed food with the texture of chicken breast and a method for producing it. The TVP contains gluten dough, vegetable protein, starch, oil, salt, and water. The composition is optimized to have specific ratios of each ingredient for uniform protein fiberization. The processing involves kneading the dough, mixing in other ingredients, adding oil, heat treating, vacuum packing, steaming, cooling, and packaging.

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A composition comprising textured plant proteins, particularly pea and faba bean proteins, obtained through dry extrusion, with enhanced firmness compared to conventional textured pea protein products. The composition achieves a firmness of 12 kg or higher, with optimal density between 80-120 g/L, through a novel dry extrusion process. The resulting protein particles exhibit superior texture and structure compared to traditional pea protein products, offering a more meat-like texture in food products like meat analogs, meat substitutes, and meat-based food products.

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A method to improve the strength and splitting properties of plant fibrous protein used in making plant-based meat. The method involves rehydrating, dehydrating, freezing, thawing, and splitting the protein. The freezing step is done at very low temperatures (-30 to -40°C) for 20-40 minutes. This freezing process improves the fiber splitting properties and strength of the plant fibrous protein. The resulting protein has better texture and more closely simulates meat fiber.

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Plant-based meat product with improved texture and taste compared to existing plant-based meats. The product uses filamentous tissue protein, plant fat, and protein chyle. The fat and chyle are prepared separately to provide structure and texture. The filamentous protein provides the meat-like texture. The fat is made by emulsifying oil with protein and starch. The chyle is a vegetable protein gel matrix. The ingredients are mixed and molded, then aged and cooked to set the shape. This creates a plant-based meat with meat-like texture, fat feel, and taste.

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A method for creating plant-based meat alternatives that replicate the texture and appearance of cooked animal products. The process involves a combination of extrusion and enzymatic modification to achieve a fibrous texture. The method specifically incorporates transglutaminase, a proteinase that catalyzes covalent bond formation between lysine and glutamine residues, to enhance the protein network during gelation. The resulting product exhibits a meat-like texture and appearance, particularly in cooked animal products where texture is a critical characteristic.

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A meat substitute composition comprising a protein component, wherein one or more isolated and purified proteins accounts for 10% or more of said protein content by weight, accurately mimics the taste, texture, or color of a meat product derived from animal sources.

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Plant-based meat analogs that replicate the texture, taste, and appearance of real meat products. The analogs are made from hydrocolloid-based gels that contain non-covalently cross-linked polymer networks, providing a natural texture and structure. The gels are formed through a dehydrated gel process, allowing for a wide range of particle sizes and textures. These analogs can be combined with plant-based meat formulations to create a meat-like product that mimics the characteristics of animal-derived meat products.

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Method for preparing extruded plant food products like plant-based meat alternatives that have a fibrous appearance, good juiciness and tenderness properties, and light color. The method involves inflating the extrudate during extrusion, applying compression afterward, and injecting an aqueous solution containing flavorings, vitamins, minerals, etc. into the extruded product. This improves texture, color, and flavor compared to standard extrusion techniques. The aqueous injection allows higher water content, which enhances juiciness and softness. The compression after extrusion affects fiber alignment. The aeration during extrusion increases porosity and lightness. The injection of water-based solutions with ingredients like condiments, starches, proteins, etc. provides benefits like water retention, flavor enhancement, and nutritional fortification.

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Method for preparing extruded plant-based food products with a fibrous appearance, good juiciness and tenderness, using extrusion and injection techniques. The method involves extruding the plant-based ingredients and then injecting an aqueous solution containing flavorings, hydrocolloids, starch, protein, fiber, vitamins, minerals, etc. into the extrudate before cooling and packing. This adds texture, juiciness, tenderness, and taste to the extruded plant-based product. The injection step can also be used to cool the product for faster freezing.

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Textureised hybrid meat analogue that improves the quality of food while minimising the adverse impact of meat consumption. The analogue comprises both plant and animal proteins and a process for preparing the same. The process involves using a high shear mixer and an extrusion cook to change the globular amorphous particles of protein into substantially aligned protein fibres.

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A method for producing textured soybean protein that achieves superior mechanical properties and texture through the synergistic action of polysaccharides and water. The method involves combining soybean protein with specific polysaccharides in a controlled ratio to enhance the protein's gelation properties, particularly its water holding capacity and mechanical strength. The polysaccharides, particularly Curdlan, form a network structure that guides protein aggregation and cross-linking, leading to the formation of a stable, textured protein with improved texture and mechanical properties compared to conventional soybean protein products.

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A method for texturizing and tenderizing plant-based meat alternatives to make them taste more like meat. It involves using enzymes during the food processing to break down the plant protein fibers and create space between them. This reduces density and gives a meat-like texture and mouthfeel. The enzymatic treatment is applied dynamically during extrusion based on a recipe to optimize the plant protein meat analog texture and tenderness.

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A process for preparing a texturized vegetable protein that combines rapeseed protein isolate and legume-derived protein with plant-based fiber to create meat alternatives with improved texture and nutritional profile. The composition comprises rapeseed protein isolate and/or rapeseed protein concentrate and legume-derived protein isolate and/or legume-derived protein concentrate and plant-based fiber. The legume-derived protein enhances the protein's texture and firmness while the plant-based fiber improves its consistency and nutritional value. The composition is processed through dry extrusion, resulting in a product with a lower moisture content and more uniform particle size compared to traditional soy-based products.

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Artificial fiber meat with a texture and taste similar to real meat. The meat alternative is made using a specific vegetable protein composition and spinning process. The fibers of the meat alternative contain 45-95% vegetable protein (15-165 kDa molecular weight range) and 15-35% alginate. This composition allows the meat alternative to have a protein content similar to real meat. Spinning the protein solution with alginate improves its spinnability for fiber formation. The resulting fibers have diameters of 20-60 microns to mimic meat texture. An adhesive like papain between the fibers further enhances the meat-like texture.

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Porous scaffold for cultured meat production that enables cost-effective and scalable meat production through cell culture. The scaffold comprises plant protein and cultured meat, comprising a porous matrix with controlled pore size and interconnectivity. The scaffold's unique structure enables controlled cell attachment, proliferation, and differentiation, while maintaining structural integrity. This enables the production of cultured meat with improved taste and texture compared to traditional methods, while reducing the cost of cell culture media and animal-derived components.

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Plant-based meat alternatives that replicate the structural and sensory characteristics of animal-based products through a novel three-dimensional fiber network structure. The composition comprises plant-derived protein fibers aligned in a specific arrangement, with a second layer of plant-based protein that replicates animal tissue characteristics. This layered structure enables the creation of meat-like textures, flavors, and appearances through controlled fiber alignment and layering. The composition can be produced through a combination of plant-based protein fibers and a second layer of plant-based protein, which can be derived from various plant materials.

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Dehydrated meat analogue product with natural binding agents instead of methylcellulose. The product contains a combination of plant materials, dietary fibers, plant proteins, flavors, and vegetable fats. The dietary fibers have specific water holding capacity and elasticity properties. They provide binding and texture without gelling like methylcellulose. The fibers can be cellulose, hemicellulose, or pectin. The dehydrated product has low water activity below 0.6 to prevent spoilage.

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