Meat analogs of improved fibrosity

A - Human Necessities – 23 – L

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99/49.1

A23L 1/31 (2006.01) A23J 3/22 (2006.01)

Patent

CA 1168084

ABSTRACT NOVEL ANALOG FIBER FORMATION The object of the present invention is to provide a meat analog having a highly distinct fibrous structure. The successful simulation of natural meats from texturized proteinaceous materials depends to a great extent on its appearance, mouthfeel and chew. Prior art meat analogs prepared by simultaneously elongating and heating a dough containing a heat- coagulable protein have shown good fibrosity. The present invention improves the fibrous structure of products of this type by employing in the dough a modified cellulose which is soluble at a temperature below the heat-coagulation temperature of the pro- tein in the dough but is insoluble at the heat coagulation temperature. The resulting product exhibits a more distinctly fibrous structure. According to a preferred embodiment, the dough contains hydroxypropyl cellulose and is elongated by means of a heated auger-fed extruder.

373521

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