Bacon analog and process

Details Bacon analog and process Bacon analog and process

A - Human Necessities

23

J

99/49.1

A23J 3/00 (2006.01) A23D 7/00 (2006.01) A23D 7/005 (2006.01) A23J 3/22 (2006.01)

Patent

CA 1088800

BACON ANALOG PROCESS ABSTRACT OF THE DISCLOSURE Disclosed is an improved bacon analog and a process for preparing it. The bacon analog comprises: (1) a fat phase based on a heat coagulable component selected from the group consisting of egg albumen, blood albumin and combinations of these, a water- soluble, film-forming component such as gelatin, and a fat compo- nent; and (2) a lean phase based on a loose oil-in-water disper- sion of a heat coagulable protein component such as egg albumen and a fat component which comprises a blend of palm oil with a partially hydrogenated soy bean oil. The lean phase, due to the oil blend, the loose dispersion and deaeration, when used with the particular fat phase formulation, has a chewy texture much like natural bacon. Moreover, the product responds to frying by browning and crinkling much like natural bacon. The novel pro- cess calls for deaerating the lean phase, and dry blending the gelatin with the other fat phase dry components prior to adding water in preparing the fat phase.

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