Plant Protein Based Meat Analogues

A method for preparing an animal adipose tissue mimic using soy protein and its application, belonging to the technical field of deep processing of plant protein. The method involves preparing a soy protein/polysaccharide mixed emulsion gel that meets the requirements of mouth feel and texture and is healthier and more environmentally friendly, which not only meets the texture and melting property requirements of solid fat substitutes, but also provides technical support for the application of soybean protein/polysaccharide mixed emulsion gel in food fields such as meat products.

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Meat analogue compositions comprising textured vegan protein, monosaccharides, disaccharides, and/or oligosaccharides and a non-proteinaceous gelling hydrocolloid other than methylcellulose. The composition comprises at least 5 wt% vegan protein, at least 0.05 wt% monosaccharides, disaccharides, and/or maltodextrin, at least 2.0 wt% non-proteinaceous gelling hydrocolloid comprising starch or a combination of starch and kappa-carrageenan and potassium ions, and provides a cooked and packaged meat analogue that can be cooked without excessive soot formation during processing.

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Meat substitute composition made from plant proteins that has a taste and texture similar to meat. The composition contains crosslinked peptides derived from hydrolyzed plant proteins, like soy or rice protein. The crosslinking improves the mouthfeel and texture. The crosslinked peptides are mixed with other ingredients like sugars, amino acids, and a second plant protein to form the meat substitute. The crosslinked peptides provide meat-like aroma and taste compounds. The composition can also contain thickeners like methylcellulose or kanten.

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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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Meat alternative formulations that replicate the flavor, texture, and nutritional profile of animal meat products while eliminating the need for animal-derived ingredients. The formulations achieve this through the use of plant-based proteins, connective tissue analogs, and heme protein, with precise control over their concentrations and ratios. The formulations are designed to mimic the complex mix of tissues found in animal meat, including muscle, fat, and connective tissue, while maintaining optimal flavor, texture, and nutritional properties.

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Meat and seafood analogs made using a combination of organized protein particles and a binder that provides similar texture and binding properties to methylcellulose without the need for chemical modification. The binder contains a high gel strength protein like Rubisco isolate and a cold thickening polysaccharide like pregelatinized starch. This allows binding at both low and high temperatures without melting like methylcellulose. The binder replaces methylcellulose in meat substitute recipes to provide cleaner labeling options.

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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 preparation for producing plant-based foods that enhances texture and binding properties through a combination of high molecular rapeseed protein and transglutaminase. The preparation specifically targets plant-based protein sources like soybean and rapeseed proteins, and combines them with transglutaminase to achieve superior binding properties that enhance texture and structure in plant-based foods. The preparation can be used as a binder in a wide range of plant-based food products, including meat substitutes, sausage, patties, and nuggets.

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Plant-based meat alternatives that replicate the taste, texture, and appearance of ground beef without animal products. The meat base is made with rice, textured soy protein, water, and a binding starch. Additional plant proteins like yeast and pea protein are added to provide a full amino acid profile. Flavorings, vitamins, minerals, and colorings complete the recipe. The dehydrated meat base can be rehydrated to make meat-like products like burger patties.

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A vegetable protein and pea starch composition for making meat analogues that have improved texture and processing properties compared to traditional meat alternatives. The composition has a mass ratio of vegetable protein to pea starch in the range of 1:1.5 to 1:4, preferably 1:1.5 to 1:2 and more preferably 1:1.5 to 1:1.7. This composition provides better binding and structure compared to using just vegetable protein or just pea starch, making it suitable for forming meat alternatives like burgers without issues like sticking or collapsing.

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Vegetarian emulsified meat product with enhanced texture and appearance that closely mimics traditional meat products. The product combines rapeseed protein isolate with gellan gum, achieving superior hardness and cohesion compared to traditional soy-based emulsified meat alternatives. The protein blend comprises a balanced ratio of cruciferin and napin proteins, and the product maintains its texture when processed, making it suitable for a wide range of applications, including sausages, patties, and hot dogs.

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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 substitutes that mimic the texture and appearance of animal-derived products through the use of hydrocolloid and dietary fiber combinations. The compositions contain a gel-like matrix formed by combining hydrocolloid base and dietary fiber additive, which undergoes controlled dehydration to form a network of non-covalently cross-linked polymer chains. This gel can be cast into various forms, such as sheets or particles, and then rehydrated to achieve a meat-like texture and appearance. The resulting analogs can be used in plant-based meat products, offering a sustainable and innovative alternative to traditional meat substitutes.

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Vegetarian ground meat analogue that mimics the texture and flavor of real meat. The analogue contains hydrated textured vegetable protein (TVP) pieces held together by a binder suspension containing water, fat, and hydrated TVP microfibers. This suspension acts as a lubricant and glue to prevent disintegration during handling and preparation. The analogue can be shaped into patties, roasted, and used in burgers or other dishes to replace meat.

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A method to make meat substitutes that mimics the texture, flavor, and appearance of meat without using methylcellulose emulsions. The method involves dispersing coloring agents, flavorings, and shelf life extenders in water, then mixing that with textured plant protein and plant protein powder. This is combined with binders, fats, salt, and water to form the meat substitute dough. Shaping and cooling the dough produces the meat substitute. This allows customizing the flavor, color, and texture of the meat substitute without needing separate methylcellulose emulsions.

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A specific composition containing a mixture of textured pea and fava bean proteins that provides similar firmness to textured soy proteins. The composition is made by cooking-extruding pea and fava bean isolates together. The pea:fava bean ratio can be adjusted. This mixture provides firmness equivalent to soy protein texturization, improving the texture of pea and fava bean protein products compared to isolates alone. The composition has water retention less than 2.5 g/g and firmness between 100-200 kg. It finds uses in food products like bakery, meat analogues, sauces, soups, and has applications in bakery-pastry, food, pharmacy, and cosmetics.

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Plant-based meat substitutes that eliminate synthetic binding agents like methylcellulose. The substitutes comprise texturized plant protein particles and a natural binding system that combines high-gel-strength plant proteins with pregelatinized starch. This combination provides binding properties comparable to traditional binders while maintaining a clean label. The plant-based meat substitutes can be formulated into various shapes and textures by controlling the protein-starch ratio and incorporating additional ingredients. The binding system enables the formation of plant-based meat analogues that mimic the texture and structure of traditional meat 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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Structured food compositions that mimic the properties of meat through microbially-derived protein products. These compositions, including meat analogue products, are produced by microorganisms that can grow heterotrophically, utilizing multi-carbon organic molecules as carbon sources. The microorganisms produce protein hydrolysates through chemoautotrophic or heterotrophic growth, which are then processed into structured food products with rheological and structural attributes comparable to natural meat. The products can be formulated to mimic the texture, flavor, and functional properties of meat, including rheological and structural attributes, while eliminating the need for animal-derived ingredients.

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A method to make plant-based sausages that closely mimic the texture of meat sausages. The method involves preparing two separate batches: one with hydrated textured plant proteins, and another with an emulsion of texturing and binding agents. These batches are then mixed under low shear conditions to create the final plant-based sausage batter. The low shear mixing prevents overworking the proteins and maintains a granular, crumbly texture similar to meat sausages.

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Plant-based meat analogs that mimic the texture and functional properties of meat through the incorporation of soy protein, cross-linked soy protein, and structured vegetable oils. The soy protein is cross-linked to form a stable gel network, while the structured vegetable oil enhances texture and moisture content. The combination of these components enables the production of meat-like products with improved texture and performance characteristics.

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Meat analogue product comprising a textured plant protein, a binder, a flavor, and optionally a colorant, wherein the textured plant protein is between 65 to 85%, preferably between 70-80%, hydrated. The product achieves improved texture and mouthfeel characteristics when cooked, particularly in minced form, by maintaining a hydrated state between 65-85% protein content.

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Plant-based meat analog for gyros that achieves a meat-like texture through a novel combination of pea protein, pea protein isolate, and specific processing conditions. The analog is formulated with a hydrated textured pea protein composition, pea protein isolate, and a controlled hydration ratio that balances protein structure and moisture content. The processing conditions include the addition of lipids to mimic meat juiciness, fibers to enhance texture, and specific binding agents to improve cohesiveness. The final product exhibits a meat-like texture with enhanced juiciness and flavor profile compared to conventional meat analogs.

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Vegan meat substitutes and dairy analogues produced through a novel method that leverages pea protein as the primary protein source. The method involves creating a protein emulsion from water and pea protein, followed by cross-linking with transglutaminase to produce a meat-like texture. The emulsion is then mixed with water and enzymes to create a final product with a texture suitable for meat substitutes and dairy analogues. The method enables the production of clean-label, plant-based products with improved texture and functionality compared to traditional meat substitutes and dairy products.

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Plant-based proteinaceous binder for meat substitutes that enhances texture and structural integrity in food products. The binder comprises a disturbed-coagulum of proteinaceous particles, which are formed through a controlled disruption of protein clusters during extrusion. This unique suspension structure enables improved bonding between textured protein particles, resulting in enhanced cohesiveness, elasticity, and resilience against mechanical stress. The binder can be used in meat substitute products, particularly those requiring enhanced texture and structural properties, and can be formulated with various protein sources including egg, meat, and plant-based proteins.

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High-protein food products made from microbial fermentation that can serve as meat analogues. The products are made by growing chemoautotrophic microbes like Cupriavidus necator in bioreactors using carbon and energy feedstocks like hydrogen, carbon dioxide, and oxygen. The resulting biomass contains high levels of free amino acids, oligopeptides, and polypeptides with specific amino acid compositions. These microbial proteins can be used as meat substitutes due to their texture and flavor profiles. The products can also be free of whole cells to mimic the visual appearance of meat.

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A method for producing plant-based sausages that achieve similar texture and binding properties to traditional meat sausages without using egg white. The method involves rehydrating soy protein in an oil-in-water emulsion, then combining it with powdered soy protein and adjusting processing conditions to create a cohesive and juicy product.

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A method for producing sausage using a novel blend of soybean, mung bean, red bean, and pea protein concentrates. The concentrate is prepared through a process of mixing and drying the protein-rich legumes, followed by the addition of water and acid to create a protein-rich solution. This solution is then centrifuged to separate the protein from the liquid, resulting in a concentrated protein powder. The concentrated protein powder is then mixed with other ingredients and formed into sausage casings. The resulting sausage maintains its texture and flavor characteristics while providing a more sustainable and environmentally friendly alternative to traditional meat products.

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Plant-based jerky with texture and flavor similar to meat, made from plant proteins without soy or gluten. The jerky is produced using high-moisture extrusion cooking (HMEC) to form an anisotropically fibrous texture. The process involves heating and extruding a dry blend of two or more plant proteins at high moisture, temperature, and shear, then cooling under laminar flow. This results in a jerky with specific mechanical properties like strain-force max tension and hardness. The protein blend, extrusion conditions, and cooling method provide a meat-like texture without soy or gluten.

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A meat substitute product that mimics the texture and appearance of cooked meat through the use of plant-based proteins. The product comprises a protein solution containing isolated and purified proteins, which are assembled into a structure that approximates the texture and visual appearance of connective tissue or skin. The protein solution is formed into a gel-like matrix, and the gel is stabilized by an isolated, purified cross-linking enzyme. The product contains less than 1% cellulose and less than 5% insoluble carbohydrates, and it does not contain soy protein isolate, wheat gluten, or soy protein concentrate.

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A meat substitute food product that combines vegetable protein texturing with glutinous rice flour for enhanced texture and organoleptic qualities. The product comprises a textured vegetable protein prepared through a specialized extrusion process that incorporates glutinous rice flour, which provides a unique combination of texture and moisture retention properties. The gluten-free preparation is fortified with vitamins and minerals to provide a balanced nutritional profile. The product can be used as a meat substitute in a variety of applications, including plant-based meat alternatives, meatballs, burgers, and sausages.

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