Heat Stable Plant Based Meat

A method for producing plant-based ham using konjac as the primary ingredient and tissue soy protein. The process involves soaking tissue soy protein in purified water, dehydrating it, and then coarsely grinding it to produce a protein powder. The powder is then mixed with a vegetable protein blend, including pea, wheat, and brown rice proteins, along with natural thickeners like carrageenan and guar gum, and seasonings. The final product is then sterilized through pressure treatment and cooled to produce a shelf-stable ham product.

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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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Vegan meat analogue comprising non-animal protein, fat, kappa-carrageenan, konjac mannan, and water. The analogue has a protein content of 8-25%, fat content of 0-20%, kappa-carrageenan content of 0.5-2.5%, konjac mannan content of 0.2-2.5%, and water content of 55-75%. The composition is formulated to achieve a meat-like texture and flavor through a combination of kappa-carrageenan, konjac mannan, and cellulose fibers.

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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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Using legume starches like pea or mung bean starch as texture modifiers in meat and meat alternative products to improve firmness and prevent stickiness. Both native and crosslinked forms of legume starches can be used. Crosslinked starch, achieved by treating with phosphate compounds, provides higher firmness than native starch. The legume starches are preferable over other starch sources because they maintain or increase firmness in meat products compared to other starches.

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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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Preparation method for plant-based bionic chicken breast that aims to replicate the taste, texture, and chewing experience of real chicken meat. The method involves processing soybean protein using a unique dry extrusion technique to create a bionic fiber structure. The process includes steps like blending soy protein, heating it, extruding it, and cooling it to form the fiber structure. This results in a low moisture, high protein, meat-like product with visible fibers and improved taste compared to conventional plant meat.

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Vegetable protein binder for producing chunk meat alternatives with texture closer to real meat. The binder contains a mixture of thermally irreversible and reversible gel-forming polysaccharides along with a gelation retardant. This allows moldability during production, shape retention after cooking, and a texture similar to meat. The binder is used with fiber bundle-shaped vegetable protein, like textured soy, to create the meat alternative. The binder is mixed, stretched, and molded to orient the protein fibers for a meat-like structure.

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Plant-based chicken steak with clean label and preparation method that avoids using artificial thickeners and additives. The steak is made by mixing and processing ingredients like block soybean protein, pea protein isolate, tapioca starch, potato starch, glutinous rice flour, bamboo shoot pulp, and inulin. The mixture is chopped, pressed, fried, and frozen to make the steak. This composition provides texture similar to real meat without using thickeners like konjac gum or additives like egg white powder.

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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 that accurately mimics the taste, texture, or color of a meat product derived from animal sources, achieved through the use of isolated and purified proteins. The composition comprises a protein component derived from non-animal sources, which is assembled into structures approximating the physical organization of connective tissue or skin, providing a meat substitute that replicates the experience of eating meat.

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A Pickering emulsion for plant-based meat products that enhances flavor stability and texture. The emulsion comprises a soy protein isolate complex stabilized by chitosan particles, with a vegetable oil phase containing the flavor compound. The emulsion is prepared through a controlled heating process that opens the protein structure, exposes hydrophobic groups, and enables the formation of stable protein-polysaccharide aggregates. This Pickering emulsion provides a stable, slow-release system for flavor compounds in plant-based meat products, particularly for roast beef flavor, while maintaining texture and preventing degradation.

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Plant-only gum replacement system that improves cooking yields of consumable food products. The system includes an ingredient source of a plant-based, plant-derived, meatless or meat-free burgers, burger mixes and other types of imitation meats and meat-alterative products.

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A vegetable sausage with improved texture and a production method that uses vegetable proteins with high digestibility and absorption rates to replace animal proteins. The sausage contains purified water, soy protein, soy oil, methylcellulose, vegetable base (crushed vegetables and spices), starch mix (wheat and tapioca), and vitamin C powder. The sausage is made by mixing the emulsion, base, starch, and vitamin C, filling it in casings, and cooking.

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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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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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Plant-based meat analogues that replicate the texture and flavor of meat through the incorporation of legume proteins, starches, and cross-linked starches. The analogues contain a water-soluble carrier, legume protein, and a structured vegetable oil in a specific ratio. The cross-linked legume protein is prepared through a process that involves mixing the protein with a cross-linking agent and water. The resulting analogues can be formulated with various starches, emulsifiers, and flavorings to achieve desired texture and taste profiles.

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Hybrid meat product with increased shelf life and improved freeze-thaw stability. The composition contains a specific balance of animal meat, vegetable components, plant extracts, and salt. The vegetable component provides moisture and texture, while the extracts reduce microbial load. The animal meat is comminuted to reduce water separation during freezing. The composition can be produced without preservatives. The unique ingredient balance and processing steps improve freeze-thaw stability, shelf life, color, shape, and texture compared to conventional hybrid meat products.

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Vegetable sausage made from plant-based ingredients and method for manufacturing the same, with enhanced texture, taste, juiciness, and appearance. The sausage comprises a vegetable powder material, vegetable oil, seasoning material, vegetables, nuts, and water, with the vegetable powder material including soy protein, rice flour, wheat starch, and beet powder. The product achieves superior reproducibility in taste, texture, juiciness, and appearance compared to conventional plant-based meat substitutes, making it a compelling alternative for meat-based products.

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