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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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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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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A method to enhance the mechanical properties of plant-based protein fibers for meat alternatives. The process involves dehydrating the protein fibers, then subjecting them to controlled freezing at cryogenic temperatures (-30°C to -40°C) for extended periods. This cryogenic treatment preserves the protein's native structure while preventing ice crystal formation, maintaining its mechanical integrity. The dehydrated protein fibers are then rehydrated, and the resulting fibers undergo a mechanical shearing process to break down the protein filaments into smaller, more uniform fibers. This method enables the production of meat alternatives with improved texture and mechanical properties compared to conventional methods.

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Plant-based meat and dairy analogs that achieve texture, appearance, and taste comparable to conventional products through the use of hemp protein as a protein source. The hemp protein isolates are processed using conventional extraction methods to produce a protein concentrate that can be combined with water and oil to form a matrix for thermal gelation or extrusion. The resulting protein matrix is then extruded to form a meat analog product that mimics the texture and appearance of traditional meat products. The protein matrix is formulated with binders and water binding agents to enhance its structure and functionality. This approach enables the production of plant-based meat and dairy analogs that can be used in a variety of applications, including burgers, sausages, and cheese products, without the need for expensive and labor-intensive alternative protein sources.

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A novel production process for meatballs that incorporates hydrolyzed collagen and textured soy protein to enhance nutritional quality while maintaining sensory characteristics. The process involves modifying the traditional meatball production sequence by incorporating these ingredients directly into the meat mixture during processing. The hydrolyzed collagen improves protein digestibility, while textured soy protein maintains texture integrity. This integrated approach enables the production of meatballs with enhanced nutritional value while preserving their characteristic texture and flavor profile.

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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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Plant-based hot dog sausage made from a combination of soy protein isolate, starch, and a proprietary blend of enzymes and natural flavorings. The sausage achieves a meat-like texture and structure through a unique combination of emulsification, starch modification, and enzymatic processing. The blend of soy protein isolate and starch provides the necessary protein structure, while the enzymes enhance texture and flavor. The sausage maintains a moist texture and retains a meat-like flavor profile, making it a superior alternative to traditional meat-based sausages.

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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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Vegetarian meat alternative that achieves superior texture and flavor through a novel processing method. The product combines a finely textured raw material with a precise blend of protein sources, starches, and seasonings, achieved through a stepwise emulsification process. The emulsification process enables the formation of a stable, uniform slurry that can be precisely controlled to achieve optimal texture characteristics. The resulting product exhibits enhanced chewiness, elasticity, and flavor profile compared to conventional vegetarian meat alternatives.

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High-throughput continuous extrusion process for producing textured protein foods with desirable organoleptic properties. The process combines a novel feed design with twin-screw co-rotating extrusion technology to produce fibrous protein products with meat-like texture and structure. The feed design features an offset feed position relative to the extruder barrel, allowing immediate water delivery and protein flow alignment during extrusion. This results in uniform protein distribution and alignment during processing, enabling production of textured protein products at commercial scale.

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A meat substitute composition that mimics the color and texture of cooked meat through a novel protein-based matrix. The composition comprises a protein solution comprising isolated and purified proteins, where at least one species of isolated and purified iron-containing protein comprises 1-20% of the protein content. The solution is emulsified with vegetable oil and stabilized by cross-linking enzymes, forming a gel-like matrix that approximates the texture and visual appearance of cooked meat. The composition is free from soy protein isolate, wheat gluten, and other animal-derived ingredients, and contains less than 1% cellulose and less than 5% insoluble carbohydrates.

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Recombinant meat produced through genetic engineering that combines the nutritional benefits of plant-based protein sources with the taste and texture of traditional meat. The recombinant meat contains a blend of soy protein, pea protein, and other plant-based proteins, along with a proprietary blend of vitamins and minerals, all reconstituted from microbial fermentation. The resulting product maintains the characteristic texture of meat while providing a lower fat and cholesterol profile compared to traditional meat products.

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Soy protein vegetarian sausage that maintains texture and flavor through a novel processing approach. The sausage utilizes soy protein isolate as the primary protein source, with a reduced amount of added tissue protein compared to conventional sausages. This is achieved by adding a specific enzyme that enhances the natural texture of the soy protein isolate. The sausage is then prepared through a combination of sterilization, texture modification, and seasoning. The resulting product retains both the nutritional benefits of soy protein and the characteristic texture of a traditional sausage, while maintaining flavor and seasonability.

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