Gelling vegetable protein

Details Gelling vegetable protein Gelling vegetable protein

A - Human Necessities

23

J

A23J 3/14 (2006.01) A23B 4/28 (2006.01) A23J 3/16 (2006.01) A23J 3/22 (2006.01) A23L 1/314 (2006.01)

Patent

CA 2434472

A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.

L'invention concerne un procédé permettant d'obtenir un produit halophile à base d'une protéine végétale de gélification. Lorsqu'il est introduit dans une saumure d'injection pour produits carnés, ce produit protéique permet d'obtenir une pièce de viande tranchable ferme possédant une rétention d'eau élevée et ne présentant aucun signe visible de la saumure injectée. Lors de son introduction dans des produits alimentaires à base de gel, tels que des simili-viandes, ledit produit protéique permet d'obtenir la structure de gel souhaitée, et notamment des pièces tranchables fermes similaires à la viande.

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