Improve Texture of Plant Based Meat

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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Raw material processing system and method for producing high-moisture vegetable protein artificial meat that allows vegetable protein slurry to be extruded and heated before entering the extrusion machine. The system uses a screw with interspaced shear blocks and a heating assembly inside to fully process and heat the protein slurry. This prevents clumping and improves uniformity compared to feeding directly into the extrusion machine.

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Plant-based meat substitute that replaces animal-derived proteins and binders like methylcellulose with plant-based alternatives. The substitute contains a combination of high gel strength proteins and cold-thickening polysaccharides instead of methylcellulose. The high gel strength proteins are plant isolates like rubisco, potato, or canola that form self-supporting gels when heated. The cold-thickening polysaccharides like pregelatinized starch thicken at low temperatures. This allows the substitute to be shaped, heated to cook, and cooled without added binders like methylcellulose.

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Meat analogue product made from plant proteins that closely mimics the texture and cooking experience of real meat. The product contains a texturized vegetable protein for structure, a binder, flavor, salt, and rapeseed protein isolate. The rapeseed protein isolate, containing cruciferins and napins, reduces weight loss during cooking, provides browning, and improves crust formation compared to using only texturized vegetable protein. The rapeseed protein isolate does not need to be texturized.

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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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Sustainable production of textured fish products by texturizing whole fish or fish parts with minimal processing. The method employs heat treatment to coagulate protein while preserving the natural texture and mouthfeel characteristics of the fish material. The resulting textured products achieve a protein content of 10-25% on a dry matter basis, with optimal texture and mouthfeel properties. The process can be combined with plant-based ingredients to enhance protein content, while maintaining the natural texture and flavor profile.

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Method to improve the texture and water holding capacity of plant-based meat substitutes like burgers and sausages. The method involves adding a protein deamidase enzyme to the plant protein mixture before or during extrusion. This step deamidates glutamine residues in the protein, which improves the extruded protein's texture and water holding capacity when used in meat substitutes.

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Preparing vegetarian jerky with improved texture and flavor compared to traditional soy-based meat substitutes. The method involves mixing soy protein concentrate with sodium alginate at a specific ratio, then adding soy protein isolate and mixing again. The resulting mixture is extruded into jerky. The alginate from the concentrate forms a gel network with the isolate, improving the fiber and texture of the jerky. The final mass ratio of soy concentrate:alginate:isolate is 1:0.06:0.2.

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Textured vegetable protein compositions made by dry extrusion that have higher firmness compared to existing textured pea proteins. The method involves dry extrusion of vegetable proteins like pea, oat, rice, or fava bean to create dense, fibrous textures similar to soy protein. The composition can have protein content above 80%. The dry extrusion process steps include blending, particle size reduction, extrusion, and drying. The extrusion conditions like pressure, temperature, and die size are optimized to maximize protein denaturation and fiber formation. The resulting textured vegetable protein can have higher density and firmness compared to textured soy protein.

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Seaweed protein concentrate for plant-based meat alternatives, with enhanced taste, texture, and nutritional profile. The concentrate is derived from seaweed hydrocolloids like agar, carrageenan, and alginate, which are commonly used in food products. The concentrate is produced through a novel extraction process that preserves the natural polysaccharide structure of the seaweed while extracting the protein component. The resulting concentrate is formulated into a plant-based meat substitute that replicates the sensory attributes of traditional meat products, including flavor, texture, and color, while offering improved nutritional profile and environmental sustainability compared to conventional meat substitutes.

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A recombinant meat protein made from a blend of soy, peanut, wheat, and collagen proteins that replicates the texture and flavor of meat when cooked. The protein blend is processed to create a structure similar to meat fibers when rehydrated. This involves cooking at lower temperatures and shorter times compared to traditional textured soy proteins. The resulting recombinant meat protein has a consistent meat-like texture when hydrated, unlike traditional textured soy proteins.

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Plant-based food made with plant proteins, texturized vegetable protein, and transglutaminase enzyme. The plant protein-based food has 0.35-75% plant protein, 15-99% texturized vegetable protein, and 0.00015-0.30% transglutaminase. It provides a meat-like texture and mouthfeel without animal-derived binders like methylcellulose. The plant protein ingredients can be soy, pea, chickpea, etc. The transglutaminase catalyzes protein crosslinking.

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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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A two-stage extrusion process for plant-based meat protein that enhances texture and appearance. The method involves first processing the plant protein to increase oil content, followed by a second stage of extrusion that incorporates the protein with added fats. This multi-stage approach significantly improves the protein's surface characteristics, texture, and overall mouthfeel, particularly in plant-based meat products that require a meat-like texture.

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Label-friendly binding system for vegetable-based meat substitutes that replaces synthetic binders like methylcellulose. The system uses a combination of high gel strength proteins and cold-thickening polysaccharides to bind vegetable protein particles for making meat analogues. This allows shaping and processing the substitutes without synthetic additives. The proteins and polysaccharides provide viscosity, processability, and heating response similar to methylcellulose. The vegetable-based binding system enables making meat substitutes with cleaner labels by avoiding synthetic binders.

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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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Preparing plant-based protein meat that closely mimics the texture, taste, and appearance of real meat. The method involves enzymatically treating soy, pea, and gluten proteins to remove beany flavors. Then, extract from wampee bark is added to promote protein, water, and lipid binding. The mixture is extruded to form a fibrous structure. High-energy radiation sterilization completes the meat. This process creates a plant-based meat with natural texture, juiciness, hardness, elasticity, and animal flavors that closely resemble meat.

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Plant-based meat analogs that mimic the texture and mouthfeel of meat by loading vegetable oil into a water-soluble carrier and crosslinking pulse proteins like pea or fava bean. The analogs have structured vegetable oils with high oil-to-carrier ratios, pulse proteins with specific solubility and gelling properties, and moisture levels. Crosslinking pulse proteins using agents like transglutaminase or cysteine further improves texture. This allows making plant-based meats with better mouthfeel and texture compared to conventional plant protein gels.

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A dry extrusion process for preparing textured vegetable protein (TVP) that overcomes common challenges in plant-based protein production. The process combines rapeseed protein with soy-derived protein and plant-based fibers to create a novel TVP composition. The composition is formulated to achieve optimal texture, flavor, and appearance characteristics for meat substitutes, particularly when processed through dry extrusion. The process enables the production of textured vegetable protein with improved mechanical properties, density, and texture profile compared to conventional plant-based protein sources. The composition can be used as a direct replacement for meat-derived protein sources in various food products, including meat substitutes, sausages, and processed meats.

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